CHICKEN CASSEROLE

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Make and share this Chicken Casserole recipe from Food.com.

Provided by The Flying Chef

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

olive oil
5 whole skinless chicken breasts (approx 150g-175g a breast)
2 leeks, sliced
4 garlic cloves, crushed
200 g button mushrooms, some halved and some quartered (I use brown button mushrooms as I prefer them but regular are fine.)
1/2 cup dry white wine
1 cup water
3 teaspoons Dijon mustard
1 1/4 teaspoons chicken stock (concentrated, I use a very dense chicken stock paste so if using powder you may need to add a little)
2 medium carrots
100 g sugar snap peas
1 tablespoon fresh thyme leave
1 tablespoon fresh parsley, finely chopped
1 cup cream
2 teaspoons cornflour
pepper

Steps:

  • I have written above to chop the button mushrooms both halved and quartered. This is because they vary in size, in that if they are a little bigger I tend to quarter them and for the smaller ones just halve them. If they are really small I just throw them in whole. So adjust for what you have, if all are really small don't bother cutting them.
  • Cut chicken into approximately 1 inch pieces. Heat a small amount of olive oil in a pan and cook chicken in batches until browned all over. Remove and set to one side and wipe pan clean.
  • Pour about 2 tablespoons more of olive oil to pan and add the sliced leeks, cook for 2-3 Min's and then add the garlic, cook for a minute more (I do it this way so I do not burn the garlic.) Now add the mushrooms cook for a further 2-3 Min's.
  • I have a large, deep, fry pan that has a lid so I cook it all in the same pan, if you don't you will want to transfer the leek and mushroom mixture to a large saucepan before continuing.
  • Add the white wine, water, mustard, chicken stock, thyme and parsley, stir. Return chicken and cover, let it simmer for 20 Min's or until chicken is cooked through.
  • Boil or microwave carrots and sugar snap peas until tender.
  • Add cream to chicken, mix a little water with cornflour and add. Add the carrots and sugar snap and stir over heat until mixture boils and thickens.
  • Serve with either boiled new potatoes, mash or rice.
  • Also the beauty with a casserole is that there are no hard fast rules, so add whatever vegetables you want. Either your favourite or what you have on hand. This is also a great way to use up leftover roast chicken or turkey and it tastes great.

Nutrition Facts : Calories 603.9, Fat 26.8, SaturatedFat 13.3, Cholesterol 255.2, Sodium 443.7, Carbohydrate 17.2, Fiber 3.2, Sugar 4.7, Protein 67

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