 |
Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 6 |
|
The Best Casserole Cookbook Ever, Beatrice Ojakangas Ingredients:
5 tablespoons butter |
1 large sweet onion, diced |
1/4 cup all-purpose flour |
1 (12 ounce) can evaporated milk |
1 tablespoon chicken broth, base |
1/2 cup dry white wine |
1/4 teaspoon pepper |
3 tablespoons coarsely chopped fresh parsley |
1/2 cup finely chopped pecans, toasted |
1/2 cup grated parmesan cheese |
1 double-crust flaky pie pastry, refrigerated for 30 minutes |
Directions:
1. Preheat oven to 425°’ grease a shallow 2-quart casserole using about 2 teaspoons butter.
2. In a big skillet, melt the remaining butter over medium heat; add in onion; stir/saute for 20 minutes or until caramel-colored.
3. Add in flour; cook, stirring constantly, for 1 minute.
4. Stir in evaporated milk, chicken broth base, wine, and pepper; cook/stirring, for 5 minutes, or until thickened.
5. Remove from heat and stir in the chicken and parsley; spread out in the casserole and sprinkle with the pecans and Parmesan cheese.
6. Roll out pastry to 1/4-inch thickness; cut into 1-inch wide strips and arrange them in a lattice design over the filling; reserve any scraps and roll out into additional strips.
7. Bake casserole for 35-40 minutes, or until golden brown.
8. Put any extra rolled-out strips on a cookie sheet and bake during the last 10-12 minutes; serve with the cobbler.
|
|