1/2 Photos of Chicken Casserole
The Flying Chef's Note:
A nice winter warmer that's quick easy and delicious.
My Private Note
Units: US | Metric
- 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
- 1I 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.
- 2Cut 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.
- 3Pour 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.
- 4I 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.
- 5Add 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.
- 6Boil or microwave carrots and sugar snap peas until tender.
- 7Add 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.
- 8Serve with either boiled new potatoes, mash or rice.
- 9Also 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.
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Nutritional Facts for Chicken Casserole
Serving Size: 1 (393 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 603.8
- Calories from Fat 240
- Total Fat 26.7 g
- Saturated Fat 13.3 g
- Cholesterol 255.1 mg
- Sodium 443.6 mg
- Total Carbohydrate 17.2 g
- Dietary Fiber 3.2 g
- Sugars 4.7 g
- Protein 66.9 g