Here at Mama loves to share we are always looking for meals that tick all the busy Mama boxes; quick, easy, healthy, yummy and kid friendly!
This is a dish my mum used to make when I was a kid and I am pleased to see it’s still popular as I’ve since found it on taste.com.au (one of our fave recipe sites, besides our own of course!) The only difference with my mum’s recipe was that it had chopped red capsicum.
This easy chicken and mushroom casserole is definitely a hassle free midweek meal using ingredients that are probably already in your fridge and it’s the sort of meal that everyone can make – Enjoy!
2 teaspoons of oil
500g of diced chicken breast
1 medium brown onion, chopped
2 rashers of middle bacon, trimmed and chopped
250g of button mushrooms, chopped
1/4 cup of plain flour
1 tablespoon of dijon mustard
1 cup of liquid chicken stock
1/2 cup of thickened cream
2 tablespoons of chopped fresh flat-leaf parsley
1 cup of mixed steamed veggies per person (we used mashed potato, pumpkin, broccoli and carrots) or;
2 cups of steamed cooked rice instead of veggies divided.
1. If you have decided to use veggies to serve with this casserole start chopping them and get them ready for steaming.
2. Heat oil in a large frying pan over medium-high heat. Add chicken. Cook, stirring, for five minutes or until golden and transfer to a plate.
3. Add onion and bacon to pan and cook, stirring, for three to four minutes or until onion has softened. Add mushroom and cook, stirring for three minutes or until mushroom has started to soften.
4. Stir in flour and mustard. Cook, stirring, for a few minutes.
5. Gradually stir in the chicken stock. Bring to the boil then return the chicken to pan and cover. I used a fry pan but ended up covering with my wok lid! Worked well!
You need to cover it to help thicken the creamy sauce. Once you cover it, reduce the heat to low and simmer for 15 minutes or until the chicken is heated properly and cooked all the way through.
In the meantime, while the casserole is cooking, pop your veggies on now to steam and they should be done by the time the casserole has finished.
6. Add the cream, stir through and season with salt and pepper. Cook, without boiling, for three to four minutes longer or until you are satisfied it is heated through.
7. Finally, stir in the parsley, serve and enjoy!