Tomato Chicken Casserole
Tomato Chicken Casserole
Chicken is a great lean meat, and adding tomatoes, mushrooms and onion in a way that enhances all the flavors makes this dish well-rounded and an excellent choice for our weeknight dinners.
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Tomato Chicken CasseroleIngredients
3 ½ pounds chicken pieces (breasts and/or thighs)
14 ½ oz (1 can) diced tomatoes
1 white onion, diced
1 ½ cups mushrooms, stems removed, roughly chopped
½ cup chicken broth or stock
⅓ cup flour
3 tbsp extra-virgin olive oil, divided
2 tbsp unsalted butter
¾ cup curry powder
1 tsp garlic salt
kosher salt and freshly ground pepper, to taste
plum tomatoes, sliced, garnish
Tomato Chicken Casserole
Tomato Chicken CasseroleInstructions
1
Preheat oven to 375 F.
2
Heat olive oil and butter in a large skillet or Dutch oven over medium heat and, in batches, cook chicken pieces until golden brown on all sides.
3
Remove chicken and set aside.
4
To the same skillet, add onions and mushrooms and sauté until translucent and fragrant. 5-7 minutes.
5
Gradually stir in flour and mix until smooth and pasty.
6
Mix in garlic salt and curry powder, then pour in tomatoes and chicken broth and let cook for 5-7 minutes, or until somewhat thickened.
7
Taste and adjust seasoning, if necessary.
8
Return chicken pieces to skillet (or transfer everything to a separate casserole dish) and cover.
9
Place in oven and bake for about 30 minutes, or until chicken is cooked through and tender.
10
Top chicken with sliced tomatoes and serve hot.
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