Chicken Sourdough Casserole

INGREDIENTS
2     pounds chicken, thighs and/or breasts, skinless, boneless
2     tablespoons olive oil
½    tablespoon ground dried rosemary
½    tablespoon garlic powder
2     tablespoons butter
1     small white onion, chopped (about ½ cup)
2     cloves garlic, minced
4     cups sourdough baguette, cut into 1 inch pieces (See NOTE)
2     cups mushrooms, crimini or white, sliced
½    cup chicken broth
¼    cup pine nuts
¼    cup chopped flat leaf parsley
½    teaspoon ground dried sage

METHOD

Cut the chicken into 2 inch pieces and place into a large bowl. Combine the olive oil, rosemary and garlic powder and pour over the chicken. Turn and stir to cover all the chicken, cover with plastic wrap and refrigerate for at least 2 hours to marinate.

Preheat the oven to 325 F degrees. Grease the sides and bottom of a 3 quart baking dish. In a large skillet, melt the butter over medium heat and add the onion. Simmer for 4 to 5 minutes until the onion becomes translucent and add the garlic. Cook for 1 minute, remove from the heat, and place into a large mixing bowl, reserving the skillet.

Put the skillet back on the heat and add the mushrooms. Cook the mushroom until they soften, about 3 to 4 minutes, and add to the bowl. Add the bread cubes, broth,  pine nuts, parsley and sage to the bowl and mix well. Put the dressing mixture into the prepared baking dish, pressing down to compact.

Remove the chicken from the refrigerator into the reserved skillet. Over medium-high heat, brown the chicken pieces in the marinade, turning often. When browned, remove from the skillet to the baking dish, spaced evenly on top of the dressing. Drizzle the skillet juices over the chicken and dressing. Place into the center of the oven and bake for 35 to 40 minutes until the top of the dressing seems crisp and the chicken is completely cooked. Remove and serve.

NOTE: If the bread you are using is very soft you may want to toast it in the oven for 5 to 6 minutes before preparing the dressing. Otherwise, the dressing will be rather mushy.

Based on a recipe from Better Homes and Gardens Magazine