Chicken Avocado Casserole Recipe -
Chicken Avocado Casserole Recipe
  • READY IN 1 hr

Chicken Avocado Casserole

Recipe by  

"This is a main dish that I have served at wedding dinners. It is my all-time best recipe. I serve it with rice pilaf, salad, and French bread."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  1. Preheat the oven to 350 degrees F. Melt one tablespoon of butter in large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9x13 baking dish and set aside.
  2. Melt 4 tablespoons of butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season sauce with Morton® Kosher Salt, black pepper, Parmesan cheese, hot pepper sauce and herbs. Set aside.
  3. Saute mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.
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  • Note:
  • Morton teamed up with to host a Kosher salt recipe contest. This recipe was the winner in the main dish category. It appeared on the box of Morton® Kosher salt.

Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2006

Interesting! Chicken with gravy, but with a twist: spicy heat for a Southwestern kick; Grana cheese for an Italian twist; almonds and avocados for contrasting textures and flavors. It really worked. One person called it "housewifey." Overall, a unique, creative blend of flavors you might not think would go well together, but they did. When I make this again, I will probably go the "healthy" route. i.e. replace the cream with starchy "thickeners" that may be handy, and sautee with olive or soy oil rather than butter. To save time, you don't need to sautee chicken until done - you can brown quickly and then let the chicken finish cooking in the assembled dish when it is in the oven. Also, nothing beats home made chicken broth for extra flavor (defatted, low-sodium).

Most Helpful Critical Review
Apr 13, 2007

This one isn't going to make it into the rotation. I'd say we're fairly adventerous with our tastes, but nothing about this was really all that special. It didn't seem like a "casserole" to me really - we served it with pasta to utilize the sauce. The sauce was decent, but kind of ho-hum. The nuts in the dish didn't really add much other than calories. The avocados - I like them, but they seemed to get lost in the other flavors. I found this to be just very average and I won't make it again.

Dec 29, 2008

OK...well this was dinner tonight and it was awesome! I noted all the advise they other people had tried...I used half and half instead of cream (cut those calories!) Butter substitute...again we are heathly eaters here. Sliced the chicken so its smaller fillets. I used 3 mushroom mix pre cut in the produce section, gives great flavor rather than just using plan button mushrooms. Served with a little Motz. cheese on the side (boyfriend loves cheese. I cut the avacado into chunks and put it on top of the chicken with the mushrooms and put the sauce on top. Also served with fresh roasted red pepper brown rice. I would totally serve this again! Thanks for this recipe! Its awesome!

Sep 02, 2008

This is amazing. Very rich-tasting! Our regular special-occasion meal

Dec 18, 2008

This was awesome! Though the gravy was just enough for 4 chicken breasts so I can't imagine it working for the 8 pieces it asked for.

Mar 06, 2007

I just made this recipe, just as written but cut in half. It was absolutely great! This one has gone onto my list of things to serve special guests!

Jul 24, 2012

Preeettty good, I didn't have almonds so I crunched up some croutons and had that as my crunch factor, not as healthy but still good. There was just one thing missing in my opinion.. Garlic! I used it to season my chicken as I pan fried it, my mushrooms and a small amount in the sauce as well. I made it over jasmine rice and the turnout was successful. next time i might cook the rice and place that under the chicken to let the drippings do their thing. thanks for the recipe!

Nov 02, 2011

I don't like mushrooms so I used onion and red pepper instead. Very good.


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  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 30.2 g
  • 47%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 34.7 g
  • 69%
  • Sodium
  • 589 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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