Chicken & Mushroom Casserole

Source: America's Favorite Food Associations

This Chicken & Mushroom Casserole is delicious any time of year!

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Serves: 4
Prep Time: 15 minutes
Cook Time: 1 hour

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1/2 pound fresh mushrooms
3 pounds chicken, cut into serving pieces
1 20 ounces canned pineapple chunks, unsweetened
1/2 teaspoon ground ginger
1/2 cup green pepper, cut into strips
1/4 cup scallions
1 tablespoons cornstarch
1 1/4 teaspoons 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 hot broiler 4 inches from heat source until browned on both sides; discard pan drippings. Transfer chicken to a 2 qt. 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 degrees F.) until chicken is tender, about 45 minutes. Meanwhile, using a vegetable peeler, thinly slice carrots. Add carrots; cook until crisp tender, 3 to 5 minutes. Serve chicken on large platter surrounded with carrots.

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