Chicken-Andouille Casserole Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

4 ounces mushrooms, stems trimmed, wiped clean, and sliced

1/4 cup grated Parmesan

3 tablespoons vegetable oil

1 tablespoon Essence, recipe follows

1/2 dry bread crumbs

3 tablespoons chopped green onions

1/2 cup heavy cream

1/4 cup all-purpose flour

1/4 teaspoon cayenne

1 tablespoon minced garlic

6 ounces andouille sausage, chopped

2 to 2 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces

Toasted sliced French bread, accompaniment

6 boiled artichoke hearts, sliced 1/2-inch thick

1 1/2 cups chicken stock

1 tablespoon minced fresh parsley leaves

1 cup chopped yellow onions

1 teaspoon minced fresh tarragon leaves

1 tablespoon melted butter

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