Emprimir
Correo Electrónico
 Mushroom Casserole, topped with scallions, fresh basil leaves & parmesan cheese. |
 Plated and garnished with orange bell peppers and fresh basil leaves. |
 Mushrooms--Shitake, Oyster, & White--Don't they look delicious?! |
 Scallions, onions, garlic, chives |
 Asparagus on deck |
 The asparagus was chopped, sauteed with the onions, bell pep, garlic,salt & pepper |
 Gave those mushroom a nice chop |
 And it's time to saute them |
 Veggie and mushrooms have all come together quite nicely don't you think? |
 We must mix the mayo, cream of mushoom soup, herbs, red bell pep flakes. |
 Oh yes, mixed quite well. |
 Chicken tender filets were chopped and seasoned. |
 Sauteed the seasoned chicken. |
 Chicken added to the mushrooms and veggies--they're getting along very well together. |
 Ready for the baking dish. |
 The mayo/mushroom mixture is poured over the chicken/mushroom mixture that's been added to a baking dish. |
 Topped with the panko bread crumbs, parmesan cheese, scallions and into the oven we go! |
| prev | 1 of 17 | next |  Add a photo | |
If you like Mushrooms, then you will really enjoy this "no fuss" recipe.
Personally I love mushrooms, and the earthy taste of the various mushrooms in this dish is so wonderful. My husband loved it so much, he had it first thing the next morning for breakfast.
I used Shitake, White, & Oyster mixture. Of courses you can use the above or as wide a variety as you like---and adjust the seasons to suite your palate.
Ingredientes
- One pound of White Mushrooms
- 1 16 oz. package each of Shitake and Oyster Mushrooms--cleaned and chopped
- Eight asparagus spears (adjust as you like)
- One 10 ¾ OZ can of Campbellâs Cream of Mushroom Soup
- ¼ cup mayonnaise, such as Hellmanâs
- One medium onion, chopped
- Four or five cloves of garlic, chopped
- Fresh Herbs: (dry will suffice if you do not have fresh)
- 1 TB chopped oregano
- 1 TB chopped basil
- 1 TB chopped thyme
- 1 TB chopped chives
- ½ cup chopped scallions
- ¼ tp red pepper flakes
- ¼ tp poultry seasoning
- ½ tb black pepper
- ¼ tp salt (or salt to taste)
- ½ cup bread crumbs (Italian, Panko,or Plain)
- ½ cup Parmesan Cheese
- Five chicken tenders (more or less if you prefer)
- The chicken tenders were seasoned with black pepper, Kirklands no-salt seasoning, onion powder, garlic powder, and paprika.
- Four TB Olive oil for sautéing
Direcciones
- Preheat the oven to 350 F
- Add ½ of the olive oil to a pan and sauté the onions, garlic and asparagus until the onions are opaque and the garlic is fragrant.
- Add the mushrooms and continue to sauté until they are just tender---then remove from heat and set aside
- Add the rest of the olive oil to a sauté pan and add the chopped, seasoned chicken tenders
- Cook until done
- Add the chicken to the pan with the mushroom mixture and mix thoroughly
- In a medium bowl, mix together the soup, mayonnaise, oregano, basil, thyme, chives, salt, black pepper, and red pepper flakes
- Spray a 1 1/2-quart baking dish with cooking spray or grease with a little butter
- Add the mushroom mixture, then add the soup mixture on top of of the mushroom mixture
- Sprinkle bread crumbs and parmesan cheese on top, Top with ½ of the scallions and parsley and coat the top with a little cooking spray
- Bake for 30 minutes or until nice and golden
- Top with the rest of the scallions and parsley and garnish with a few fresh basil leaves
- Serve and enjoy!
