Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Chop
Onion (1)
and
Garlic (2 cloves)
. Slice the
Button Mushrooms (2 1/4 cups)
rather thick and chunky and finely slice the
Chicken Breasts (1.5 lb)
on the diagonal.
Step 3
Heat the
Olive Oil (2 Tbsp)
and lightly brown the sliced chicken in batches. Remove browned chicken from the pan and set aside.
Step 4
Add and heat up the
Salted Butter (2 Tbsp)
and a bit of olive oil. Add the onions, garlic, and mushrooms. Season with
Coarse Sea Salt (1 tsp)
,
Freshly Ground Black Pepper (1 tsp)
,
Dried Rosemary (1 tsp)
, and
Ground Nutmeg (1/2 tsp)
, and sauté until browned and softened.
Step 5
Stir in the
All-Purpose Flour (1/4 cup)
and add the
Cream of Mushroom Soup (1 can)
,
Chicken Broth (1 cup)
, and
Milk (1 1/2 cups)
and mix until well combined and starts to bubble. Taste and season with salt and pepper, if needed.
Step 6
Add the browned chicken and
Frozen Green Beans (2 cups)
. Stir until well combined. Simmer until the mixture starts bubbling again.
Step 7
Arrange the
Frozen Tater Tots (6 3/4 cups)
onto the chicken mixture until completely covered.
Step 8
Top with
Shredded Cheddar Cheese (1/2 cup)
and bake for 25 minutes until tater tots are golden and crispy.
Step 9
Serve immediately garnished with
Fresh Parsley (1 handful)
.
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