College Chicken Casserole

Ingredients

• 2.3 pounds chicken breast halves 
• 1 pound chicken thighs 
• 8 ounces cremini mushrooms sliced
• 1.5 teaspoons basil dried
• 0.5 cup cooking wine dry white
• 0.3 cup flour all-purpose
• 2  garlic cloves halved
• 3 tablespoons butter light melted
• 1 cup milk 1% low-fat
• 10.5 ounce low-salt chicken broth canned
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 2 cups herb-seasoned stuffing mix 
• 6 cups water 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• ziploc bags
• slotted spoon
• dutch oven

Directions

1. Combine first 5 ingredients in a Dutch oven; bring to a boil.
2. Add chicken; cover, reduce heat, and simmer 30 minutes or until tender.
3. Remove chicken with a slotted spoon; bring broth mixture to a boil. Cook until reduced to 4 cups (about 30 minutes).
4. Pour reduced broth mixture into a zip-top plastic bag. Snip off 1 corner of bag; drain 2 cups broth mixture into a 2-cup glass measure, stopping before the fat layer reaches the opening. Reserve remaining broth mixture for another use. Discard fat.
5. Remove chicken from skin and bones; shred with 2 forks to measure 4 1/2 cups meat.
6. Place chicken in a 13 x 9-inch baking dish coated with cooking spray.
7. Preheat oven to 40
8. Place a large skillet coated with cooking spray over medium-high heat.
9. Add mushrooms; saut 5 minutes.
10. Remove from skillet.
11. Place flour in skillet; gradually add milk, stirring with a whisk until blended.
12. Add 2 cups broth mixture; cook over medium heat 12 minutes or until slightly thick, stirring constantly with a whisk. Stir in mushrooms, salt, and pepper; pour over chicken.
13. Combine the stuffing mix and butter in a bowl, and sprinkle over the mushroom mixture. Cover and bake casserole at 400 for 20 minutes. Uncover and cook casserole 10 minutes or until bubbly.