Wednesday, November 14, 2012

30 minute meal: Speedy Chicken & Mushroom Casserole

There are some nights when I just need something quick and easy to cook and some nights when I want to try a recipe I’ve been dying to try (but the husband won’t want). I love those nights when I get to combine both of these wants. A recipe I had my eye on for some weeks I found on the taste website – Speedy Chicken and Mushroom Casserole. With just a few ingredients and 30 minutes you can have a delicious dinner that all the family will love.

What you will need: 

2 teaspoons Rice Bran Oil (or the oil you prefer to cook with)  
400g Chicken Breast, diced
1 Medium Brown Onion, chopped
2 Rashers Middle Bacon, trimmed and chopped
250g Button Mushrooms, quartered
¼ Cup Plain Flour
1 Tablespoon Dijon Mustard
1 Cup Chicken Stock
½ Cup Thickened Cream
2 Tablespoons Parsley, chopped
Heat your chosen oil in a large frying pan over medium-high heat. Add the chicken and cook, stirring, for 5 minutes or until golden. 
Using a slotted spoon, transfer the cooked chicken to a plate. Add the onion and the bacon to the frying pan and cook, stirring, for 3 to 4 minutes or until onion has softened. 

Bacon and Onion
Add the mushroom. Cook, stirring for 2 minutes or until the mushrooms have started to soften. 
Add Mushroom
Stir in the flour and Dijon mustard. Cook, stirring, for 2 minutes. Gradually stir in the chicken stock and bring to the boil. Return the chicken to frying pan and cook, covered, on low heat for about 15 minutes. 
Simmer casserole
Add the cream and season with salt and pepper.  
Add cream 
 Cook, without boiling, for 3 minutes or until heated through.
Cook for 3 minutes 
  Stir in parsley. Serve with rice.

Chicken and Mushroom Casserole
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