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Speedy chicken and mushroom casserole
Speedy chicken and mushroom casserole
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Quick and satisfying chicken casserole for busy days.
Ingredients:
  • 9.20 gm rice bran oil
  • 400g RSPCA Approved Chicken Breast FIllets
  • 1 medium brown onion, chopped
  • 2 Made Thin Sliced Streaky Bacon, trimmed, chopped
  • 250g button mushrooms, quartered
  • 62.50 ml plain flour
  • 23.40 gm dijon mustard
  • 255.00 gm chicken style liquid stock
  • 126.25 gm thickened cream
  • 40.00 ml chopped fresh flat-leaf parsley
Instructions:
  • In a large frying pan over medium-high heat, heat oil until shimmering. Add chicken and cook, stirring occasionally, until golden for about 5 minutes. Transfer cooked chicken to a plate.
  • Sauté onion and bacon in a pan until onion softens. Add mushroom and cook until softened. Stir in flour and mustard, then gradually add stock and bring to a boil. Return chicken to the pan, cover, and simmer on low heat for 15 minutes until cooked through.
  • Drizzle in luxurious cream and generously season with salt and pepper. Simmer gently for 3 minutes, just until warm. Fold in fresh parsley and present beautifully.

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