The heap of creminis in this dish delivers substantial amounts of 15 different vitamins and nutrients and helps keep your immune system in good working order.
- 2 tbsp. olive oil
- 1 1/2 lb. boneless, skinless chicken breasts and/or thighs, trimmed of excess fat
- 1 1/2 tsp. coarse salt
- 2 leeks, white and pale green parts only, quartered lengthwise, sliced 1/4 inch thick, and rinsed well
- 2 celery stalks, sliced
- 10 oz. cremini mushrooms, trimmed and quartered
- 6 carrots, sliced 1/2 inch thick
- 1 tbsp. thyme leaves, chopped
- 1/4 c. all-purpose flour
- 1 tsp. ground mustard
- 2 c. low-sodium chicken broth
- 1 c. whole milk
- 1 c. frozen peas (do not thaw)
- 1/2 c. packed parsley leaves, chopped, plus more for garnish
- 2 large eggs
- 1/2 c. whole milk
- 1/4 tsp. thyme leaves, chopped, or pinch of dried thyme
- 6 (1/2-inch-thick) slices whole-grain bread
- Heat oven to 400 degrees Fahrenheit.
- Make the filling: Heat 1 Tbsp oil in a large skillet over medium heat. Season chicken all over with 1/2 tsp salt and some pepper, and add to skillet. Heat, turning once, until cooked through, 12 to 14 min. (Larger pieces may need an extra min or 2.) Remove chicken from pan. Add leeks, celery, mushrooms, carrots, 1/2 tsp salt, some more pepper, and thyme.
- Raise heat to medium-high and cook, stirring occasionally, until vegetables are softened, 8 to 10 min. Add remaining Tbsp oil, the flour, and ground mustard, stirring to coat vegetables. Add broth, milk, and remaining 1/2 tsp salt. Raise heat and bring to a boil, then reduce to a simmer and cook, 5 min more.
- Shred chicken while vegetables cook. Return chicken and any accumulated juices to pan, along with peas and parsley. Remove from heat, and stir. Transfer to a 3-quart baking dish.
- Make the topping: Whisk eggs, milk, salt, some pepper, and thyme in a shallow bowl. Dip bread slices in egg mixture and arrange randomly over top of chicken mixture. Bake until bread is golden brown and casserole is bubbling, 35 to 40 min.
340 cal, 10 g fat (3 g saturated), 31 g protein, 31 g carb, 9 g sugar, 5 g fiber, 689 mg sodium, 113 mg cholesterol per serving
This recipe originally appeared in the December 2016 issue of Dr. Oz The Good Life.