Chicken Avocado Casserole (With Mushrooms)

Mustang Sally 54269's Note:

Found this recipe on another web site. My DH loves this dish & I've served it several times to dinner company. It's been tweeked it to our preference. If you don't like yogurt, you can substitute sour cream (or another heavy cream).

• Total Time: 1 hrs
• Prep Time: 25 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 3 tablespoons butter , divided 3 ways
• 1 ½ teaspoons olive oil
• 1 ¼ lbs boneless chicken breast halves
• 2 tablespoons flour
• ½ cup yogurt
• ½ cup chicken broth
• ¼ cup parmesan cheese , grated
• 1 dash hot pepper sauce
• ¼ teaspoon dried rosemary , crushed
• ¼ teaspoon dried basil
• ¼ teaspoon kosher salt
• 1⁄8; teaspoon black pepper
• 1 ½ cups fresh mushrooms , sliced
• 2 tablespoons sherry wine
• 1 avocado , peeled & sliced lengthwise

Directions:

1. Preheat the oven to 350°F
2. In large heavy skillet, over medium heat, melt 1 Tbsp of butter.
3. Add olive oil & swirl together with the butter.
4. Add chicken & sauté until chicken pieces are browned & juices run clear.
5. Turn pieces to brown evenly while sautéing.
6. Place chicken breasts in 9 x 13” baking dish & set aside.
7. Melt 1 Tbsp of butter until foamy.
8. Stir in flour & cook for 3 mins, stirring constantly.
9. Slowly add yogurt & chicken broth.
10. Continue stirring & cooking until smooth & thickened.
11. Season sauce with parmesan cheese, hot pepper sauce, rosemary, basil, salt & pepper; set aside.
12. In same skillet, add remaining butter & sauté mushrooms.
13. Add sherry & cook until reduced.
14. Place mushrooms over the chicken.
15. Pour the yogurt sauce over the chicken & mushrooms.
16. Bake, uncovered, for 25 minutes
17. Put on sliced avocados & return to oven for 10 minutes.