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ED'S Chicken and Mushroom Bake - Crockpot is for Dinner.

ED'S Chicken and Mushroom Bake - Crockpot takes 25 minutes to prepare.

ED'S Chicken and Mushroom Bake - Crockpot takes 240 minutes to cook.

ED'S Chicken and Mushroom Bake - Crockpot makes 4 servings.

The ingredients for ED'S Chicken and Mushroom Bake - Crockpot are:

1 Tbsp olive oil
4 skinless boneless chicken breasts
3 Tsbp unsalted butter
1 leek
.25 cup all purpose flour
2.5 cups whole milk
1 Tsp Worcestershire sauce
1 Tsp Dijon mustard
1 carrot
3 cups mushrooms
2 lbs red potatoes

Here is how you make ED'S Chicken and Mushroom Bake - Crockpot:

Servings for 4Cook chicken cut into chunks with olive oil until slightly browned. Remove chicken and save the juices. Add 2 tbsp butter to the pan and cook the sliced leek rings until soft. Sprinkle with flour and lower the heat , then add the milk and blend until smooth. Raise the heat and bring to a boil stirring until thickened. Remove the pan from the heat and add Worcestershire,mustard,diced carrot, mushrooms,and chicken.Arrange potato slices to cover crock pot base. Spoon a third of the chicken mixture, then cover with another layer of potatoes. Repeat layering, finishing with a layer of potatoes. Dot the top with the remaining 1 tbsp of butter.Cover and cook on high for 4 hours. If you wish, cook under moderate broiler for 5 minutes to brown, then serve.Number of Servings: 4Recipe submitted by SparkPeople user EDMINN.

The nutritional information for ED'S Chicken and Mushroom Bake - Crockpot is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 683.1

• Total Fat: 20.6 g
• Cholesterol: 172.7 mg
• Sodium: 308.9 mg
• Total Carbs: 55.0 g
• Dietary Fiber: 5.5 g
• Protein: 66.8 g

The dietary needs meet for ED'S Chicken and Mushroom Bake - Crockpot is Low Fat