This Chicken Wellington Casserole is a delightful twist on the classic Beef Wellington. Tender chicken breasts are wrapped in a savory mushroom and prosciutto mixture, then baked to perfection in a buttery puff pastry crust. Serve this impressive dish for a special occasion or a comforting family dinner. With a rich and creamy filling encased in flaky pastry, this casserole is sure to impress your taste buds.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices of prosciutto
- 8 ounces of mushrooms, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 1 teaspoon of thyme
- Salt and pepper, to taste
- 2 sheets of puff pastry, thawed
- 1 egg, beaten
Directions
- Preheat the oven to 400°F (200°C) and grease a casserole dish.
- In a skillet, melt the butter over medium heat. Add the minced garlic and chopped mushrooms, and sauté until the mushrooms release their liquid and become golden brown. Season with salt, pepper, and thyme.
- Place the chicken breasts on a cutting board and pound them to an even thickness. Season each breast with salt and pepper.
- Take a slice of prosciutto and place it on top of a chicken breast. Spoon a generous amount of the mushroom mixture on top of the prosciutto. Repeat with the remaining chicken breasts.
- Roll out the puff pastry sheets on a floured surface. Cut each sheet into four squares. Place a stuffed chicken breast in the center of each square.
- Wrap the pastry around the chicken, sealing the edges by pressing them together. Place the wrapped chicken breasts seam-side down in the greased casserole dish.
- Brush the beaten egg over the top of each wrapped chicken breast.
- Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and the chicken is cooked through.
- Remove from the oven and let the casserole rest for a few minutes before serving. Cut each chicken Wellington in half diagonally and serve hot.
