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champagne chicken casserole

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I wanted to create a meal in one & had made champaigne chicken years ago, & it is one of our favorites. So by adding lots of veggies to this recipe and some extra champagne and heavy whipping cream to create more sauce for the dish, I was able to combine everything together in one big pot, except for the chicken, I wouldn't dare cut it into little small pieces for my husband, LOL since he has such a hearty appetite. but that is an option you may want to try. I had to cut my breast portion in half because they were quite large, but you could cut up all the breast and add it to the pasta.

(1 rating)
yield 6 -8 normal appetites
prep time 30 Min
cook time 35 Min
method Stove Top

Ingredients For champagne chicken casserole

  • 6
    boneless, skinless chicken breast
  • 1 bunch
    green onions, chopped
  • 1 lg
    spanish onion chopped
  • 3-4 clove
    garlic, minced
  • 1 lg
    red bell pepper, chopped
  • 1 lg
    green bell pepper, chopped
  • 2
    jalapeno peppers, seeded & chopped
  • 8 oz
    sliced mushrooms, canned or fresh
  • 1/2-2/3 c
    all purpose flour
  • 1 tsp
    kosher salt
  • 1 tsp
    black pepper
  • 2 tsp
    garlic powder
  • 3 Tbsp
    olive oil
  • 3 Tbsp
    butter
  • 1 1/2 c
    champagne or white wine
  • 2 c
    heavy whipping cream
  • 1 lb
    barilla pasta of your choice, cooked according to directions
  • 1 c
    freshly grated parmesan/reggiano cheese

How To Make champagne chicken casserole

  • 1
    Mix flour with salt, pepper, and garlic powder in a large recloseable bag. Heat 2 Tablespoons each of oil and butter in a large skillet,(I like to use cast iron) Add chicken breast to bag 1 to 2 pieces at a time, and shake to coat on all sides.
  • 2
    Add chicken pieces to skillet when oil is hot,& brown on each side about 5 minutes per side. Remove from skillet and add remaining chicken, and additional oil and butter if needed, and brown on both sides, then remove from skillet to a large platter. Then add chopped veggies, and saute till transparent, then remove from skillet to another dish. Add chicken breast back into skillet. TURN FIRE OFF, AND ADD WINE,[to prevent starting a fire from the fumes of the wine] THEN TURN HEAT BACK ON.
  • 3
    Cook chicken about 15 minutes or so, or until chicken is done.REMOVE CHICKEN PIECES. Then add the whipping cream and the sauteed veggies, & whisk with wire whisk till mixture starts to become thickened. When thickened, add mixture to cooked pasta, stir to mix, add freshly shredded parmesan cheese, and stir till cheese melts.
  • 4
    Add pasta to a large platter, and arrange chicken pieces to platter and serve while still hot. Garnish with additional peppers or chopped parsley if desired.
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