Chicken Casserole

Submitted by The Flying Chef

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

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 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

directions

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. 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. 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. 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. 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. Boil or microwave carrots and sugar snap peas until tender.
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. Serve with either boiled new potatoes, mash or rice.
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.

Reviews

[Chef1MOM-Connie]

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!

 

[Stardustannie]

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 :)