Crunchy Chicken, Mushroom, And Green Pea Casserole - cooking recipe

Ingredients

6 tablespoons butter
1 lb boneless skinless chicken breast, cubed
1 medium leek, washed well, patted dry, and cut into pieces
1 lb fresh mushrooms, sliced
1 cup frozen green pea
2 cups sour cream
2 teaspoons Dijon mustard
salt
black pepper
1/2 cup all-purpose flour
1/2 cup rolled oats
1 cup soft breadcrumbs
1/4 cup freshly grated parmesan cheese
1 teaspoon dried tarragon, crumbled

Preparation

Preheat oven to 350\u00b0.
In a skillet, melt 2 tablespoons butter over medium heat; add in chicken; brown until just golden on all sides, 5-6 minutes.
Add in leek; cook/stir until softened, 5 minutes.
Add in mushrooms and peas; stir until peas have thawed, about 3 minutes.
Add in sour cream and mustard; season to taste with salt and pepper; stir well; remove from heat.
Transfer mixture to a greased 1 1/2 to 2 quart casserole.
In a mixing bowl, combine flour, oats, and the remaining 1/4 cup butter; work with a fork (or pastry blender) until the mixture is mealy.
Add in bread crumbs, cheese, and tarragon; stir until well blended.
Spoon evenly over chicken mixture; bake 35-40 minutes, until golden brown.