Chicken and Mushroom Casserole
A comforting and hearty Chicken and Mushroom Casserole that’s easy to prepare, featuring tender chicken, savory mushrooms, and a rich creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
- 4 chicken thighs or breasts
- 200g mushrooms, sliced
- 100g bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 300ml chicken stock
- 200ml heavy cream
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Sauté the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Add the chopped bacon to the pot and cook until it becomes crispy, stirring occasionally, for about 5 minutes.
- Incorporate the chicken thighs or breasts into the pot and brown them on all sides, about 5-7 minutes.
- Stir in the sliced mushrooms, chicken stock, dried thyme, salt, and pepper. Mix well to combine.
- Bring the mixture to a gentle simmer. Cover and let it cook for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Pour in the heavy cream and stir to combine. Cook for an additional 5 minutes, uncovered, to allow the sauce to thicken slightly.
- Remove from heat and serve hot, garnished with fresh parsley.
Notes
Thighs provide more moisture, breasts for a leaner option. Substitute bacon with turkey bacon or omit for lower-fat. Use fresh mushrooms for best flavor, or dried if needed.
Find it online: https://www.chickensecret.com/mary-berry-chicken-casserole/