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Preheat oven to 400 degrees F (200 degrees C).
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.
Olive Oil (2 Tbsp)
and lightly brown the sliced chicken in batches. Remove browned chicken from the pan and set aside.
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)
Ground Nutmeg (1/2 tsp)
, and sauté until browned and softened.
Stir in the
All-Purpose Flour (1/4 cup)
and add the
Cream of Mushroom Soup (1 can)
Chicken Broth (1 cup)
Milk (1 1/2 cups)
and mix until well combined and starts to bubble. Taste and season with salt and pepper, if needed.
Add the browned chicken and
Frozen Green Beans (2 cups)
. Stir until well combined. Simmer until the mixture starts bubbling again.
Frozen Tater Tots (6 3/4 cups)
onto the chicken mixture until completely covered.
Shredded Cheddar Cheese (1/2 cup)
and bake for 25 minutes until tater tots are golden and crispy.
Serve immediately garnished with
Fresh Parsley (1 handful)
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