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Chicken And Avocado Casserole Microwave Method

Microwaverina's picture
This recipe for chicken and avocado casserole can be prepared in the microwave. The chicken and avocado casserole is a layered casserole with a base of chicken fillets topped with egg and cream mix with brandy ending with avocado and mushrooms which are stirred in and cooked together before serving with a sprinkling of chives. Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
  Chicken breast fillets 6
  White wine 1 Cup (16 tbs)
  Shallots 3 Large, chopped
  Peppercorns 2 Teaspoon
  Butter 60 Gram
  Flour 1⁄4 Cup (4 tbs)
  Brandy 1⁄4 Cup (4 tbs)
  Cream 2 Cup (32 tbs)
  Egg yolks 4
  Avocados 2 Large, sliced
  Button mushrooms 200 Gram, thinly sliced
Directions

1.
Place chicken fillets, wine, shallots and peppercorns in a shallow casserole dish.
Cover with plastic wrap.
Cook for 6-S minutes on MEDIUM HIGH.
2.
Melt butter in a jug for 40 seconds on HIGH.
Stir in flour.
Cook for 1 minute on HIGH.
3.
Gradually stir in combined brandy, cream, egg yolks and the liquid from poaching.
4.
Pour over cooked chicken breasts.
Cover and cook for 15-20 minutes on MEDIUM.
5.
Stir in avocado slices and mushrooms.
Cook a further 5-7 minutes on MEDIUM.
Sprinkle with chives.
6.
Serve with a tossed salad.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken
Servings: 
6

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