chicken and mushroom casserole

chicken and mushroom casserole

chicken and mushroom casserole

A lovely chicken and mushroom casserole dinner that takes only 35 minutes to make.

  • 35 mins
  • 4
  • Intermediate

INGREDIENTS

  • 10ml olive or avocado oil
  • 4 chicken breasts, cubed
  • 1 onion, chopped
  • 2 rashers streaky bacon, chopped
  • 250g mushrooms, quartered
  • 60ml cake flour
  • 15ml Dijon mustard
  • 250ml chicken stock
  • 125ml cream
  • 30ml parsley, chopped

METHOD

  1. Heat oil on medium-high and cook the chicken, stirring, for about 5 minutes or until golden. Transfer to a plate and set aside.
  2. Add the onion and bacon to the pan. Cook for about 5 minutes or until the onion has softened, then add
    the mushrooms.
  3. Stir in the flour and mustard. Cook, stirring, for about 2 minutes, gradually adding the stock and bring to a boil. Return the chicken to the pan, season, cover and reduce heat to low. Simmer for about 15 minutes or until the chicken is cooked through.
  4. Add the cream and cook for about 5 minutes or until the sauce has thickened slightly. Stir in the parsley.

Serving suggestion: Serve with steamed rice or warm pitas.

Magazine issue date: May, 2018


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