Mushrooms are one of those nutrient-rich foods you could eat every single week. When you highlight them in these flavorful casseroles, you’re left with cheesy, creamy and savory sides and mains that become the star on any dinner table. Recipes like our Cheesy Mushroom Gratin and Creamy Chicken, Mushroom & Spinach Skillet Casserole are some of the most delicious and nutritious ways to use mushrooms this autumn.

1、Parmesan Mushroom Casserole

Mushrooms are sprinkled with a crunchy, cheesy panko topping to create a delicious mushroom casserole that all will love.

Active Time: 35 mins	Total Time: 1 hr	Servings: 6
Nutrition Profile: Nut-Free,Healthy Soy-Free,Healthy Vegetarian,Healthy High-Protein,Egg-Free

What Variety of Mushrooms Can I Use?

We use baby bella mushrooms for the recipe, which are also called cremini mushrooms. Baby bella mushrooms are the same variety as white button mushrooms but are slightly more mature and brown in color. They are firm in texture with a mild, earthy flavor. If you can’t find baby bella mushrooms, portabello mushrooms would be a good alternative.

Do You Bake This Casserole Covered or Uncovered?

Casseroles that are made with cooked ingredients are typically baked uncovered. This allows moisture to be released to prevent the casserole from getting too soggy. Baking the casserole uncovered also helps crisp and brown the surface. We cook the mushrooms in a large skillet to release some of their moisture, then the casserole is baked uncovered until bubbling and the panko breadcrumb mixture is browned and crispy.

What to Serve with Parmesan Mushroom Casserole

This simple side dish can be prepared for a holiday meal or a weeknight dinner and pairs well with many main dishes, including Crispy Roast Chicken & Carrots, Grilled Filet Mignon with Herb Butter & Texas Toasts, Bacon-Wrapped Pork Tenderloin with Honey-Almond Green Beans, Garlic Roasted Salmon & Brussels Sprouts and Herb-Roasted Turkey Breast with Garlic.

The mushroom casserole can also be the main course when paired with Couscous & Chickpea Salad, Apple-Cranberry Spinach Salad with Goat Cheese, Farro Salad with Arugula, Artichokes & Pistachios or Wild Rice Salad with Arugula Pesto.

Ingredients

• ¼ cup extra-virgin olive oil plus 1 tablespoon, divided
• 1 cup chopped onion
• 3 cloves garlic, minced
• 2 pounds baby bella mushrooms, sliced
• 3 tablespoons all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• ½ cup sour cream
• ¼ cup Parmesan cheese plus 1 tablespoon, divided
• ¼ cup chopped fresh parsley plus 1 tablespoon, divided
• 1 tablespoon lemon juice
• ¼ cup panko breadcrumbs

Directions

Step 1

Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.

Step 2

Heat 1/4 cup oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, about 3 minutes. Add garlic and cook, stirring, for 1 minute. In batches, add mushrooms, stirring and allowing them to cook down a bit before adding another handful, until they’ve lost their opaqueness but some liquid is still in the pan. Sprinkle flour, salt and pepper over the vegetables and cook, stirring, until thickened, 1 to 2 minutes. Remove from heat and stir in sour cream, 1/4 cup Parmesan, 1/4 cup parsley and lemon juice. Transfer to the prepared baking dish.

Step 3

Combine panko and the remaining 1 tablespoon each oil, Parmesan and parsley in a small bowl; mix with your fingers until well blended. Sprinkle the topping evenly over the mushroom mixture. Bake until bubbling and the breadcrumbs are lightly browned, 20 to 25 minutes.

Equipment

8-inch-square baking dish

To make ahead

Prepare through Step 2 and refrigerate for up to 2 days. Let stand at room temperature while the oven preheats.

2、Cheesy Spinach & Mushroom Casserole

Both homey and healthful, this cheesy dream of a casserole is loaded with nutrients from spinach, and super savory and lip-smack-y from all the sautéed mushrooms. Any ‘shroom will do, so pick your fave.

Active Time: 35 mins	Total Time: 1 hr 15 mins	Servings: 8
Nutrition Profile: Nut-Free,Healthy Pregnancy,Healthy Soy-Free,Healthy Vegetarian,Healthy High-Protein,Gluten-Free

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 1 (8 ounce) package mushrooms, halved and sliced
• 2 large cloves garlic, minced
• 1 (16-ounce) package plus 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 ½ cups shredded extra-sharp Cheddar cheese, divided
• 2 large eggs, beaten
• 2 tablespoons milk
• ¼ teaspoon salt
• ¼ teaspoon ground pepper

Directions

Step 1

Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened and starting to brown, about 4 minutes.Add mushrooms and garlic; cook, stirring, until the mushrooms have softened, about 4 minutes. Transfer to a large bowl.

Step 2

Add spinach, 1 cup cheese, eggs, milk, salt and pepper to the mushroom mixture. Stir until well combined. Transfer to the prepared baking dish, cover with foil and bake for 40 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, until the cheese is melted, about 5 minutes more.

3、Creamy Chicken, Mushroom & Spinach Skillet Casserole

This spinach-packed casserole cooks on the stovetop and bakes in the same skillet for a family-friendly dinner with an easy cleanup. You can use leftover chicken and cook the pasta ahead of time to speed up the prep.

Active Time: 35 mins	Total Time: 50 mins	Servings: 6
Nutrition Profile: Sesame-Free,Healthy Diabetic,Nut-Free,Healthy Pregnancy,Healthy Soy-Free,Heart-Healthy,Healthy High-Protein,Egg-Free

Ingredients

• 6 ounces whole-wheat pasta, such as rotini or elbows
• 3 tablespoons extra-virgin olive oil, divided
• 1 small onion, chopped
• 8 ounces white mushrooms, halved if large, sliced
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk
• 1 teaspoon Dijon mustard
• ¾ cup grated Parmesan cheese, divided
• 2 cups chopped or shredded cooked chicken
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Directions

Step 1

Preheat oven to 400°F.

Step 2

Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain and set aside.

Step 3

Meanwhile, heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion; cook, stirring, until softened, about 2 minutes. Add mushrooms and 1/4 teaspoon each salt and pepper; cook, stirring, until softened, 4 to 6 minutes. Add garlic; cook, stirring, for 1 minute. Transfer the mixture to a large bowl.

Step 4

Add the remaining 1 tablespoon oil to the pan. Sprinkle in flour; cook, stirring, for 1 minute. Gradually add milk and mustard; cook, whisking constantly until the sauce thickens, 2 to 3 minutes. Remove from heat and stir in 1/2 cup Parmesan and the remaining 1/4 teaspoon each salt and pepper. Add the pasta, chicken, spinach and the mushroom mixture. Stir until well coated. Smooth the top and sprinkle with the remaining 1/4 cup Parmesan.

Step 5

Bake until bubbling, about 15 minutes.

4、Black Bean & Mushroom Enchilada Casserole

Mushrooms and creamy black beans spiced with cumin and oregano create the filling for this vegetarian enchilada casserole. Pepper Jack adds nice flavor, but you can substitute regular Monterey Jack cheese if you don’t want the heat.

Active Time: 25 mins	Total Time: 55 mins	Servings: 4
Nutrition Profile: Healthy Diabetic,Nut-Free,Healthy Pregnancy,Healthy Soy-Free,Healthy High-Fiber,Healthy Vegetarian,Egg-Free,Gluten-Free,Healthy Low-Calorie

Ingredients

• 1 (15 ounce) can no-salt-added black beans, rinsed
• ½ cup low-sodium vegetable broth
• 2 tablespoons extra-virgin olive oil
• ½ medium onion, chopped
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika
• ¼ teaspoon salt
• 8 ounces sliced button mushrooms
• 8 (6 inch) corn tortillas
• 1 cup red enchilada sauce, divided
• ½ cup shredded pepper Jack cheese
• 1 avocado, sliced
• ¼ cup cilantro, chopped

Directions

Step 1

Preheat oven to 350℉.

Step 2

Place beans and broth in a blender or food processor; blend until thick and saucy, about 10 seconds.

Step 3

Heat oil in a medium pan over medium heat; add onion, cumin, oregano, paprika and salt; cook, stirring frequently, for 3 minutes. Add mushrooms; cook, stirring frequently, until the mushrooms begin to release their liquid, about 2 minutes. Add the pureed beans and simmer, stirring frequently, until thickened slightly, about 5 minutes.

Step 4

Place tortillas on a microwave-safe plate. Microwave on High until the tortillas are pliable, about 1 minute.

Step 5

Spread 1/4 cup enchilada sauce on the bottom of a 9-by-13-inch casserole dish. Add about 1/3 cup black bean filling to each tortilla; roll and assemble, seam-side down, tightly in the casserole dish.

Step 6

Pour the remaining 3/4 cup enchilada sauce over the enchiladas, spooning the sauce onto the tortillas so they’re completely covered. Top with cheese. Cover with foil and bake until melted and bubbly, 25 to 30 minutes. Serve with avocado and cilantro.

5、Wild Mushroom & Polenta Casserole

In this vegetarian polenta casserole recipe, the choice of cheese is as important as which wild mushroom you use. Morel or hen of the woods (maitake) mushrooms give a more “meaty” experience, while chanterelle or cremini mushrooms will have a milder flavor. The polenta recipe calls for rich, nutty Taleggio or fontina cheese, but you can also use a good-quality washed rind cheese like Brie or Gouda.

Cook Time: 50 mins	Additional Time: 55 mins	Total Time: 1 hr 45 mins
Servings: 6	Yield: 6 servings
Nutrition Profile: Healthy High-Calcium,Bone-Health,Healthy Aging,Healthy Low-Sugar,Healthy Vegetarian,Gluten-Free,Healthy Low-Calorie

Ingredients

• 2 ¾ cups water
• 1 ¼ cups medium- to coarse-ground yellow cornmeal (see Tip)
• ½ teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 ½ pounds mushrooms, preferably wild, trimmed and thickly sliced
• 1 small red onion, finely chopped
• ⅔ cup dry white wine or low-sodium vegetable broth
• 1 ½ tablespoons chopped fresh rosemary
• 1 ½ tablespoons chopped fresh sage
• ¼ teaspoon ground pepper
• 6 ounces Taleggio or fontina cheese, finely diced
• ½ cup freshly grated Parmigiano-Reggiano cheese

Directions

Step 1

Bring water to a boil in a large saucepan. Gradually whisk in cornmeal and salt. Reduce heat to low and cook, stirring constantly, until the polenta is very thick, 4 to 5 minutes. Scrape onto a clean cutting board and spread into an 8-inch-wide slab.

Step 2

Preheat oven to 350 degrees F. Coat an 8-inch baking dish with cooking spray.

Step 3

Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they start to brown, 12 to 15 minutes. Add onion and cook, stirring, until softened, 3 to 5 minutes. Stir in wine (or broth), rosemary, sage and pepper and cook for 1 minute. Remove from heat.

Step 4

Cut the cooled polenta into 12 pieces about 1/2 inch wide. Arrange half the strips in the prepared dish. Top with half the mushroom mixture, half the Taleggio (or fontina) and half the Parmigiano. Top with the remaining polenta, mushroom mixture and cheeses.

Step 5

Bake until brown and bubbling, 40 to 45 minutes. Let cool for 10 minutes. Cut into 6 pieces to serve.

Tips

Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day. Uncover and let stand at room temperature for 1 hour before finishing with Step 5.

Any type of cornmeal can be used for polenta, but we like medium- or coarse-ground cornmeal for its great texture. It’s usually labeled “cornmeal,” but some brands are labeled “polenta.” Look for it near whole-grain flours. Store it airtight in the freezer.

6、Cheesy Mushroom Gratin

Earthy portobellos are roasted then smothered in cheese in this easy low-carb side dish. Enjoy this gratin alongside pork or steak, or add a salad and turn it into a delicious vegetarian dinner.

Prep Time: 20 mins	Additional Time: 40 mins	Total Time: 1 hr
Servings: 6	Yield: 6 servings
Nutrition Profile: Healthy Low-Carb,Healthy High-Calcium,Bone-Health,Nut-Free,Healthy Aging,Healthy Soy-Free,Healthy High-Fiber,Healthy Vegetarian,Egg-Free

Ingredients

• 18 portobello mushroom caps (about 3 1/2 lbs.), stems and gills removed (see Tip)
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 1 cup shredded part-skim mozzarella cheese
• ⅓ cup shredded Gruyère cheese
• 1 teaspoon chopped fresh thyme
• 1 tablespoon chopped fresh flat-leaf parsley, divided
• ⅓ cup whole-wheat panko breadcrumbs

Directions

Step 1

Preheat oven to 450 degrees F. Toss mushrooms, oil, pepper and salt together in a large bowl. Place the mushrooms in a single layer on a wire rack and set the rack on a rimmed baking sheet. Roast until well browned and tender, about 25 minutes. Remove from oven and let cool for 5 minutes.

Step 2

Reduce oven temperature to 400 degrees F. Combine mozzarella, Gruyère, thyme and 2 teaspoons parsley in a medium bowl. Place 6 mushrooms in a single layer in a shallow 7-by-11-inch baking dish; top with one-third of the cheese mixture. Repeat the mushroom and cheese layers 2 times. Combine panko and the remaining parsley in a small bowl; sprinkle evenly over the top. Bake until golden brown and bubbly, about 15 minutes.

Tips

Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.

7、Layered Mashed Potato & Mushroom Casserole

Fancy up regular mashed potatoes with a layer of mushroom duxelle—a sauté of finely chopped mushrooms and shallots. We omitted the traditional butter in the duxelle and added chard for a nutritional boost. Serve this hearty side in place of mashed potatoes at any holiday feast or enjoy it as a vegetarian main dish.

Active Time: 1 hr 20 mins	Additional Time: 40 mins	Total Time: 2 hrs
Servings: 12	Yield: 12 servings, about 3/4 cup each
Nutrition Profile: Healthy Low-Sugar,Healthy High-Fiber,Healthy Vegetarian,Healthy High-Protein,Healthy Low-Calorie

Ingredients

• 3 ½ pounds potatoes, preferably Yukon Gold, peeled and cut into 1-inch pieces
• 1 ½ pounds cremini or white mushrooms, halved
• 1 tablespoon butter
• ½ cup nonfat buttermilk
• 1 large egg plus 1 large egg white, beaten
• 1 ¼ teaspoons salt, divided
• 1 tablespoon extra-virgin olive oil
• ¾ cup chopped shallots
• 3 cloves garlic, finely chopped
• 4 cups trimmed and finely chopped chard or spinach
• 1 cup mushroom broth or reduced-sodium beef broth
• 2 tablespoons all-purpose flour
• ½ teaspoon freshly ground pepper
• ½ teaspoon chopped fresh rosemary
• 1 cup freshly grated Parmesan cheese, divided

Directions

Step 1

Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes.

Step 2

Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped.

Step 3

Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and egg white and 1 teaspoon salt. Set aside.

Step 4

Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add chard (or spinach) and continue to cook, stirring, until wilted, about 4 minutes. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute.

Step 5

Preheat oven to 400 degrees F.

Step 6

To assemble, spread half of the mashed potatoes in an even layer in a 9-by-13-inch (or similar 3-quart) baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.

Step 7

Bake until hot throughout and the top is golden brown, about 35 minutes.

To make ahead

Assemble through Step 6, cover and refrigerate for up to 1 day. Bake, uncovered, in a 400°F oven until hot, 50 minutes to 1 hour. To reheat, bake, covered, at 350° until hot, 40 to 50 minutes.

Tip

If you’re storing food in your fridge for a few hours or more, it’s best to keep it in an airtight container or in a container covered tightly with foil. Foil is best at creating a barrier that doesn’t let unwanted flavors in (or out) while you store your food.

8、Spinach & Mushroom Tortellini Bake

This cheesy tortellini bake is a dish the whole family will love–it’s filled with sweet-tasting marinara, mushrooms and spinach and topped with melted cheese. Complete the meal, plus get in another vegetable serving, by adding a side of broccoli or a small green salad.

Prep Time: 25 mins	Additional Time: 20 mins	Total Time: 45 mins
Servings: 8	Yield: 8 servings

Ingredients

• Cooking spray
• 1 (20 ounce) package refrigerated three-cheese tortellini
• 1 tablespoon olive oil
• 12 ounces sliced fresh button mushrooms
• 5 medium garlic cloves, minced
• 1 (5 ounce) package fresh spinach
• 2 ½ cups lower-sodium marinara sauce
• 4 ounces pre-shredded low-moisture part-skim mozzarella cheese

Directions

Step 1

Preheat oven to 400 degrees F. Coat an 11- x 7-inch baking dish with cooking spray. Prepare pasta according to package directions; drain.

Step 2

Heat oil in a large skillet over medium-high. Add mushrooms; cook, stirring often, until lightly browned, 5 to 6 minutes. Add garlic; cook, stirring occasionally, until mushrooms are soft, 3 to 4 minutes. Add spinach; cook, stirring constantly, until wilted and liquid evaporates, 4 to 5 minutes. Remove from heat.

Step 3

Stir together pasta, mushroom mixture and marinara in a large bowl. Spoon mixture evenly into prepared baking dish; sprinkle evenly with cheese. Bake in preheated oven until cheese is bubbly and lightly browned, 25 to 30 minutes.

9、Chicken, Mushroom & Wild Rice Casserole

In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup. We forgo the sodium-rich canned soup and make a light, creamy sauce that gets depth of flavor from dry sherry and Parmesan cheese. If you already have cooked chicken, use 4 cups and skip Step 2.

Active Time: 1 hr	Total Time: 1 hr 45 mins	Servings: 8
Yield: 8 servings
Healthy Diabetic,Healthy Aging,Healthy Immunity,Healthy Low-Sodium,Healthy Low-Sugar,Healthy High-Blood Pressure,Heart-Healthy,Healthy High-Protein,Healthy Low-Calorie

Ingredients

• 2 cups water
• ½ cup wild rice
• 2 pounds boneless, skinless chicken breasts, trimmed
• 2 tablespoons extra-virgin olive oil
• 2 leeks, chopped and rinsed
• 1 ½ pounds mushrooms, sliced
• 1 cup dry sherry (see Note)
• ¼ cup all-purpose flour
• 2 cups low-fat milk
• ½ cup grated Parmesan cheese
• ½ cup reduced-fat sour cream
• ⅓ cup chopped flat-leaf parsley
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 2 cups frozen French-cut green beans
• ½ cup sliced almonds

Directions

Step 1

Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain.

Step 2

Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool.

Step 3

Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.

Step 4

Preheat oven to 350 degrees F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.

Step 5

Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds.

Step 6

Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.

Tips

Make Ahead Tip: Prepare through Step 5; cover and refrigerate for up to 2 days or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes, then bake at 350°F for about 1 hour.

Note: Sherry is a type of fortified wine originally from southern Spain. “Cooking sherry” sold in many supermarkets can be high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

10、Chicken Mushroom Potpie

This homey pie boasts creamy, savory sauce and refrigerated piecrust dough for convenience.

Active Time: 35 mins	Total Time: 1 hr	Servings: 6
Nut-Free,Dairy-Free & Lactose-Free,Healthy High-Protein,Egg-Free

Ingredients

• Cooking spray
• 2 tablespoons olive oil, divided
• 1 ½ pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• ½ teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 12 ounces assorted mushrooms, such as shiitake and button, sliced
• 1 cup thinly sliced onion
• 1 tablespoon chopped fresh thyme
• 2 garlic cloves, minced
• 1 cup finely chopped carrot
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 2 cups unsalted chicken stock (such as Swanson)
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 1 cup frozen green peas
• 2 tablespoons chopped fresh flat-leaf parsley
• ½ (14.1-ounce) package refrigerated pie dough

Directions

Step 1

Preheat oven to 425°F. Coat an 8-cup ceramic oval baking or gratin dish with cooking spray.

Step 2

Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of chicken to pan; cook 3 minutes or until lightly browned. Remove chicken from pan. Repeat procedure with remaining chicken.

Step 3

Add remaining 1 tablespoon oil to pan. Add mushrooms, onion, thyme, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan; cook 12 minutes or until mushrooms are browned, stirring occasionally. Add carrot and green beans; cook 3 minutes, stirring occasionally. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until slightly thickened. Stir in chicken, peas and parsley. Spoon chicken mixture into prepared pan.

Step 4

Roll dough to an oval large enough to cover the baking dish. Lay dough over filling. Fold edges under, and crimp, if desired. Bake at 425°F for 25 minutes or until browned and bubbly.