Charlene's Recipe

Chicken and mushrooms casserole

Category: Casseroles and Skillets

Serves 4

1/2 lb fresh mushrooms
3 lb chicken, cut into serving pieces
1 (20 oz) can pineapple chunks, unsweetened
1/2 tsp ground ginger
1/2 cup green pepper strips
1/4 cup scallions or green onions
1 Tbsp cornstarch
1 1/4 tsp salt
3 medium carrots, peeled
1 cup water

Rinse, pat dry and slice fresh mushrooms (makes about 2 1/2 cups); set aside. Arrange chicken on a rack in a broiler pan. Place under a preheated broiler 4 inches from heat source until browned on both sides; discard pan drippings. Transfer chicken to a 2 quart casserole. Drain and reserve liquid from pineapple; set aside.
Sprinkle mushrooms, pineapple, green pepper and scallions over chicken. Mix pineapple liquid with cornstarch, salt and ginger. Pour over ingredients in casserole. Cover tightly. Bake in a preheated moderate oven (350 F) until chicken is tender, about 45 minutes. Meanwhile, using a vegetable peeler, thinly slice carrots. Add carrots; cook until crisp tender, 3-5 minutes. Serve chicken on large platter surrounded with carrots.