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Quick Chicken Casserole

Here is a great little recipe for a busy evening or anytime you want a satisfying, homey supper. The most taxing thing involved is chopping a few veg because you can use a store-bought roasted chicken to keep any other effort to a minimum. The sauce is lightened with a touch of cream to create a lovely tarragon-scented blanket for the chicken and potatoes. Toss a green salad and dinner is ready, quick and de-lish!

Quick Chicken Casserole

2 tbs. olive oil
2 tbs. butter
2 large shallots, chopped
9 oz. mushrooms, sliced thickly
8 new potatoes, cut into quarters
4½ fl. oz. white wine (or vermouth)
14 oz. tin chopped tomatoes
1 tbs. tomato paste
1 tsp. sugar
2 tbs. chopped fresh tarragon or 1 tbs. dried
3½ fl. oz. heavy cream
15 oz. cooked chicken, cut in small pieces (3½ cups)

Place a wide frying pan over a medium heat and add the oil and butter.. When melted, add the shallots, mushrooms, and potatoes. Sauté, stirring occasionally, for 5-10 minutes until the mushrooms are soft and lightly browned.

Add the wine, tomatoes, tomato paste, sugar, and tarragon. Season with salt and pepper, then bring to a boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are nearly tender.

Add the cream and the chicken and simmer for 5 minutes until the chicken is warmed through and the sauce has thickened. Sprinkle with chopped fresh tarragon, parsley, or chives, to serve.

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