Chicken and Mushroom Casserole
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INGREDIENTS
36 chicken thighs
Salt, pepper, and paprika
3/4 cup butter
3/4 pound sliced mushrooms
6 green onions, sliced thin
1/4 cup all-purpose flour
1-1/2 cups chicken broth
6 tablespoons sherry
3 sprigs rosemary or 1/2 teaspoon dried, crumbledSprinkle chicken pieces with salt, pepper and paprika. Over medium heat brown chicken in half the butter 15 minutes; transfer to a shallow baking pan; arranging meat in a single layer.
Add remaining butter to frying pan and sauté mushrooms and green onions until limp and lightly browned and liquid evaporates. Sprinkle flour over mushrooms and stir in chicken broth, sherry, and rosemary. Cook until thickened, then pour over chicken.
At this point, you can cover and chill the casserole.
Cover and bake at 350 degrees for 1 hour. If refrigerated, 1 hour and 20 minutes, approximately.
Makes 18 servings