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    You are in: Home / Recipes / Chicken Casserole Recipe
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    Chicken Casserole

    Chicken Casserole. Photo by Stardustannie

    1/2 Photos of Chicken Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    The Flying Chef's Note:

    A nice winter warmer that's quick easy and delicious.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Boil or microwave carrots and sugar snap peas until tender.
    7. 7
      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.
    8. 8
      Serve with either boiled new potatoes, mash or rice.
    9. 9
      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.

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    Ratings & Reviews:

    • on December 15, 2011


      I will make this again! I loved the simplicity and the chef's note that nay veggie can be added. Depending on the season is what we have in our home. With that said DH and I enjoyed this meal. I served wth smashed red garlic taters. I did omit muchrooms as we don't eat them. I used snow peas as that is what the store had. Steamed the carrots and peas together and added to the mix. I also threw in a bunch of brussel sprouts that were steamed (seperately) and fresh from the farmer's market. YUMMY! Wasn't sure about that but it came out tastey so next time I will throw some brocolli in as we can still get that fresh. Much enjoyment for us. I did make the whole recipe and as I was unsure about freezing due to the cream, we had a bit for lunch the next day and then again for a dinner over egg noodles a few days later. Let me know if this is a freezable dish as that would be fantabulous!

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    • on July 22, 2009


      A tasty one pot meal indeed... I replaced the Dijon with a wholegrain mustard, used snow peas in place of the sugar snaps and served over steamed rice. Lovely! Reviewed for Ed'n 8: MAKE MY RECIPE- Tag game Thanks for sharing :)

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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

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