Chicken and Asiago Cheese Casserole

Submitted by Hugh Martin, Executive Chef, Chattanooga (Tenn.) Golf & Country Club

by C&RB Staff (editor@clubandresortbusiness.com)
September 2006

(Yields 6 to 8 servings)

Amt	Ingredient
2.5 lbs	cooked boneless chicken breast
8 oz	melted butter
4 oz	all-purpose flour
2 qt	chicken stock
1 1/2 qt	fresh cream
2 oz	minced onions, sauteed
1/4 oz	fresh thyme
3 tbsp	fresh chopped parsley
7 oz	diced pimento
12 oz	frozen green peas – thawed
2 lbs	grated Asiago cheese
1 cup	Panko bread crumbs
1/2 cup	Parmesan cheese

Procedure:

Dice the cooked chicken breast.
Combine melted butter and flour to make a roux.
Heat the chicken stock.
Add minced onions, fresh thyme and cream; bring to a boil, then reduce and simmer.
Add roux to chicken stock and whip until smooth and thick.
Place cooked chicken into a casserole dish.
Sprinkle Asiago cheese on top of chicken; add pimentos and green peas.
Pour cream sauce over chicken and vegetables, mix together. Sprinkle top with chopped parsley.
Mix Panko crumbs and Parmesan cheese together with melted butter; sprinkle on top of the casserole.
Bake for 15 to 18 minutes at 350 degrees; serve warm.

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