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2
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cups
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1
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tablespoon unsalted butter or olive oil
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1
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cup chopped sweet onion
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8
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ounces sliced fresh wild mushroom blend (3 cups)
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1/2
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cup light sour cream
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1/4
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cup light mayonnaise
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1/2
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cup shredded Asiago or Parmesan cheese, divided
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1/4
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cup minced parsley
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Salt and pepper to taste
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1. Preheat oven to 350°F. Cut chicken into large dices.
2. In large skillet heat butter or oil over medium-high heat; add onion and mushrooms and sauté until golden and mushrooms begin to darken and dry out (about 15 minutes.) Remove from heat and cool 15 minutes; season with salt and ground black pepper, if desired.
3. In large bowl combine sour cream, mayonnaise, 1/3 cup cheese and parsley and mix well. Fold in diced Rotisserie Chicken and cooled mushroom-onion mixture; mix thoroughly.
4. Spread mixture evenly in a 1 quart casserole and sprinkle top evenly with remaining cheese.
5. Bake 25-30 minutes or until completely heated through, bubbling and cheese is melted on top. Remove from heat and serve while hot.
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Serving Size 221 g Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories 340 Total Fat 26g (40%) Saturated Fat 10g (50%) Trans Fat 0g Cholesterol 85mg (28%) Sodium 530mg (22%) Total Carbohydrate 10g (3%) Dietary Fiber 2g Sugars 4g Protein 19g Vitamin A % Vitamin C % Calcium % Iron % * Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
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