Chicken and Mushroom Casserole II

Name: Chicken and Mushroom Casserole II
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 serving(s)
Ingredients: 2 tablespoons whole grain mustard; 2 tablespoons olive oil; 4 boneless chicken thighs (skin on); 1 teaspoon salt; fresh ground black pepper, to taste; 1 (8 ounce) package sliced mushrooms; 2 garlic cloves, minced; 2 green onions, chopped

(3)

Recipe by Hey Jude

This is a great 'after work' meal for two people. I've been experimenting with meals for 2 since we'll be 'empty nesters' in the Fall. This is very tasty over steamed white rice with a green salad on the side.

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READY IN: 40mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons whole grain mustard
2

tablespoons olive oil
4

boneless chicken thighs (skin on)
1

teaspoon salt
fresh ground black pepper, to taste
1

(8 ounce) package sliced mushrooms
2

garlic cloves, minced
2

green onions, chopped

DIRECTIONS

Heat oven to 400°. Stir together the mustard and olive oil; rub mixture on chicken pieces. Season chicken with 1/2 teaspoons of the salt and pepper to taste; set aside.
Toss together mushrooms, garlic and green onions in a 2-quart shallow baking dish. Top with the chicken, skin side up. Bake until the chicken is nearly cooked, about 25 minutes. Turn oven to broil on high; place chicken under broiler. Cook until the skin browns and crisps, about 5 minutes.
Transfer the chicken and mushrooms to a serving platter or individual plates (with piles of steamed white rice); spoon cooking juices over.

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