TOMATO CHICKEN CASSEROLE
Ingredients
- 3-3 ½ pounds chicken pieces breasts and/or thighs
- 1 14.5 oz. can diced tomatoes
- 1 white onion diced
- 1 ½ cups mushrooms stems removed, roughly chopped
- ½ cup chicken broth or stock
- ⅓ cup flour
- 3 tablespoons extra-virgin olive oil divided
- 2 tablespoons unsalted butter
- ¾ tablespoon curry powder
- 1 teaspoon garlic salt
- kosher salt and freshly ground pepper to taste
- plum tomatoes sliced, garnish
Instructions
- Preheat oven to 375 F.
- Heat olive oil and butter in a large skillet or Dutch oven over medium heat and, in batches, cook chicken pieces until golden brown on all sides.
- Remove chicken and set aside.
- To the same skillet, add onions and mushrooms and sauté until translucent and fragrant. 5-7 minutes.
- Gradually stir in flour and mix until smooth and pasty.
- Mix in garlic salt and curry powder, then pour in tomatoes and chicken broth and let cook for 5-7 minutes, or until somewhat thickened.
- Taste and adjust seasoning, if necessary.
- Return chicken pieces to skillet (or transfer everything to a separate casserole dish) and cover.
- Place in oven and bake for about 30 minutes, or until chicken is cooked through and tender.
- Top chicken with sliced tomatoes and serve hot.
Nutrition
Calories: 3135kcalCarbohydrates: 49gProtein: 212gFat: 229gSaturated Fat: 67gPolyunsaturated Fat: 41gMonounsaturated Fat: 104gTrans Fat: 2gCholesterol: 870mgSodium: 3100mgPotassium: 2780mgFiber: 6gSugar: 8gVitamin A: 2258IUVitamin C: 29mgCalcium: 185mgIron: 14mg
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