Creamy Chicken and Mushroom Casserole

Name: Creamy Chicken and Mushroom Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Cuisine: American
Ingredients: {'group': 'Main', 'item': '1kg chicken breasts, chopped into bite-size pieces'}; {'group': 'Main', 'item': '70g plain flour'}; {'group': 'Main', 'item': '1 tsp salt'}; {'group': 'Main', 'item': '1 tsp ground black pepper'}; {'group': 'Main', 'item': '2 tbsp sunflower oil'}; {'group': 'Main', 'item': '2 tbsp unsalted butter'}; {'group': 'Main', 'item': '3 onions, finely diced'}; {'group': 'Main', 'item': '5 garlic cloves, minced'}; {'group': 'Main', 'item': '1 tsp dried thyme'}; {'group': 'Main', 'item': '0.5 tsp celery salt (optional)'}; {'group': 'Main', 'item': '1L chicken stock'}; {'group': 'Main', 'item': '300ml milk'}; {'group': 'Main', 'item': '2 tbsp lemon juice'}; {'group': 'Main', 'item': '20 chestnut mushrooms, thickly sliced'}; {'group': 'Main', 'item': '240ml double cream'}; {'group': 'Garnish', 'item': 'Small bunch of flat-leaf parsley, chopped'}

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Indulge in this creamy chicken and mushroom casserole, a comforting dish that combines tender chicken and savory mushrooms in a rich sauce. Perfect for family dinners!

445 kcal /serving 50 mins Serves 8 Medium American

Ingredients

Metric Imperial

{'group': 'Main', 'item': '1kg chicken breasts, chopped into bite-size pieces'}
{'group': 'Main', 'item': '70g plain flour'}
{'group': 'Main', 'item': '1 tsp salt'}
{'group': 'Main', 'item': '1 tsp ground black pepper'}
{'group': 'Main', 'item': '2 tbsp sunflower oil'}
{'group': 'Main', 'item': '2 tbsp unsalted butter'}
{'group': 'Main', 'item': '3 onions, finely diced'}
{'group': 'Main', 'item': '5 garlic cloves, minced'}
{'group': 'Main', 'item': '1 tsp dried thyme'}
{'group': 'Main', 'item': '0.5 tsp celery salt (optional)'}
{'group': 'Main', 'item': '1L chicken stock'}
{'group': 'Main', 'item': '300ml milk'}
{'group': 'Main', 'item': '2 tbsp lemon juice'}
{'group': 'Main', 'item': '20 chestnut mushrooms, thickly sliced'}
{'group': 'Main', 'item': '240ml double cream'}
{'group': 'Garnish', 'item': 'Small bunch of flat-leaf parsley, chopped'}

Preparation

In a bowl, combine the chicken pieces with 45g of flour, 0.5 tsp salt, and 0.5 tsp pepper.
Toss to coat evenly.

Cooking

Heat the sunflower oil in a large frying pan over high heat.
Brown the chicken in batches until golden, then set aside.
In the same pan, melt the butter over medium heat.
Add onions, garlic, thyme, and celery salt, cooking until onions soften, about 5-10 mins.
Stir in the remaining flour and cook for 1 min.
Gradually whisk in the chicken stock until smooth.
Add milk and stir until the sauce thickens.
Return the chicken to the pan along with lemon juice, mushrooms, and remaining salt and pepper.
Cover and simmer on the stovetop for 20 mins or transfer to a 175°C (350°F (175°C)) oven for 30 mins.
Stir in the cream and heat through for an additional 5 mins.

Plating & Serving

Serve the casserole hot, garnished with chopped parsley.
Pair with steamed vegetables or mashed potatoes for a complete meal.

Notes

This dish can be made ahead and refrigerated for up to a day. Reheat thoroughly before serving, adding a splash of cream or milk if needed to adjust the consistency.

Suggested Sides

steamed vegetables mashed potatoes

Nutrition per Serving

445 Calories

36.6g Protein 31% DV

21.3g Carbs 7% DV

23.6g Fat 30% DV

1.8g Fiber 5% DV

7.9g Sugars

562mg Sodium 37% DV

141mg Cholesterol 40% DV

Diet Type	Low Carb
Health Labels	Egg Free Peanut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free