Tomato Chicken Casserole

Tomato Chicken Casserole

 Recipe can be found @ http://12tomatoes.com/filling-poultry-recipe-flavorpacked-tomato-chicken-curry-casserole/?utm_source=12t-12t&utm_medium=social-fb&utm_term=091215&utm_content=link&utm_campaign=filling-poultry-recipe-flavorpacked-tomato-chicken-curry-casserole&origin=12t_12t_social_fb_link_filling-poultry-recipe-flavorpacked-tomato-chicken-curry-casserole_091215

(I have also included a copy of the recipe at the end of this blog. Please understand the recipe is not being passed of as an original of mine.)

 

Date : 09/22/2015
Recipe : Tomato Chicken Casserole
Web Photo:

This recipe has been shared well over 30,000 times and many have made it. This recipe comes from the 12 tomatoes Facebook page and website [12 tomatoes .com] I read the reviews and decided to give this recipe a try.

My Photo:

I read the reviews on this recipe and the ones that stood out were:
 
"I don't like curry" - I do so this should not be a problem.

"What should I pair this with"? - I am thinking a curry rice pilaf and some roasted Brussel sprouts!


Based on the reviews I got in the kitchen and started cooking. I did add some extra curry powder and instead of parsley I used cilantro with a little more chicken stock. The rest of the recipe was followed exactly! For side dishes I made a curry rice pilaf, and some pan roasted Brussel sprouts. 

The Final Result:

This chicken came out EXCELLENT! It was such wonderful pairing of flavors. The curry stood out with the curry rice and the tomatoes added just enough warm tangy flavor that made this dish comforting to spoon out of the dish! The chicken had a wonderfully crisped skin and the dish contained a gravy that was simply wonderful over the curry rice.
I recommend this recipe to anyone, it was simply to die for!

Taste: 5 Stars *****
Ease of Recipe: 5 stars *****
Recipe Integrity: 5 stars *****

Happy Cooking!

Tomato Chicken Casserole

Serves 6-8
Ingredients

• 3-3 1/2 pounds chicken pieces (breasts and/or thighs)


• 1 (14.5 oz.) can diced tomatoes


• 1 white onion, diced


• 1 1/2 cups mushrooms, stems removed, roughly chopped


• 1/2 cup chicken broth or stock


• 1/3 cup flour


• 3 tablespoons extra-virgin olive oil, divided


• 2 tablespoons unsalted butter


• 3/4 tablespoon curry powder


• 1 teaspoon garlic salt


• kosher salt and freshly ground pepper, to taste


• plum tomatoes, sliced, garnish

Directions

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.