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    You are in: Home / Recipes / Chicken, Parsnip and Mushroom Casserole Recipe
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    Chicken, Parsnip and Mushroom Casserole

    Average Rating:

    1 Total Reviews

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    • on October 26, 2006

      This was yummy and great for a fall dinner. I made the recipe as stated however I made a slight mistake and fogot to add the parsnips on the first step. Instead, when I realized my error, I microwaved them for about 2 minutes and added them right befor the chicken and the water. The stew seemed quiet thin when it was done baking so I ended up straining it and thicking the juice with some flour over the stove and serving that as a gravy. I served this with polenta and roasted brussel sprouts. Next time I am going to try browning the chicken lightly befor adding it to the veggies to bake and adding a little less water. Oh, and I thought that 8 garlic cloves seemed like a ton and was worried about how I was not directed to cut or dice them. Instead I was pleasently suprised when they melted in with the rest of the stew and the flavour was not overwhelming at all. A lovely comfort stew that was easy enough to prepare on a week night. Thanks!

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    Nutritional Facts for Chicken, Parsnip and Mushroom Casserole

    Serving Size: 1 (263 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 620.4
     
    Calories from Fat 341
    55%
    Total Fat 37.9 g
    58%
    Saturated Fat 10.8 g
    54%
    Cholesterol 187.5 mg
    62%
    Sodium 205.6 mg
    8%
    Total Carbohydrate 18.5 g
    6%
    Dietary Fiber 2.7 g
    10%
    Sugars 5.0 g
    20%
    Protein 49.4 g
    98%

    The following items or measurements are not included:

    parsnips

    thyme

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