Chicken Casserole with Mushrooms and Carrots
- Replies 0
When it comes to cooking dinner, it’s always rewarding to make something you’ll enjoy every bite out of. So if you’re looking for that type of magic, then this Chicken Casserole with Mushrooms and Carrots recipe is precisely what you need. Perfectly seasoned, delightfully creamy, and topped with some crunchy parmesan and panko crumb, this casserole will become your favourite in no time.
Here are the ingredients you need:
1. 600g of chicken thigh fillets, trimmed, cut into large bite-sized pieces
2. Two and a half tbsp of canola oil
3. 200g of carrots, peeled, sliced diagonally
4. 250g of mushrooms, thickly sliced
5. One medium brown onion, finely chopped
6. Two cloves of garlic, finely chopped
7. Two tsp of chopped fresh thyme
8. Half a cup of dry white wine
9. One and a half tbsp of plain flour
10. Two cups of full-cream milk
11. One-third cup of thickened cream
12. Three-fourths cup of finely grated parmesan
13. Half a cup of panko or dried breadcrumbs
Start by seasoning the chicken generously with salt and pepper. Then, heat a large non-stick frying pan over medium-high heat before adding half a tablespoon of oil to it. Add the chicken fillets and cook them until they are golden brown on all sides. Transfer the chicken fillets to a separate bowl and preheat the grill.
Add a tablespoon of the oil as well as the carrots to the frying pan and cook until they start to become tender and develop a nice golden brown colour. Then, add the mushrooms, onion, garlic, and thyme. Continue cooking them for about 4 more minutes or until the onions become translucent.
Pour in the wine and let it simmer for 30 seconds or until all the liquid is gone. Sprinkle flour over the mixture, stir gently and continue stirring for a few seconds. Add the milk and cream and bring the mixture to a bubbling boil.
Continue stirring for about 3 minutes or until the sauce thickens. Add the cooked chicken fillets and any juices that have accumulated. Cook until the chicken fillets are completely warmed through. Season with salt and pepper, then pour the mixture into a medium-sized baking dish.
In a separate bowl, combine the parmesan, breadcrumbs, and remaining oil and sprinkle them on top of the casserole. Place the tray under the grill for about 2 minutes, or until the top turns golden brown. And voila, your chicken casserole is ready to be served!
Source: Taste
Here are the ingredients you need:
1. 600g of chicken thigh fillets, trimmed, cut into large bite-sized pieces
2. Two and a half tbsp of canola oil
3. 200g of carrots, peeled, sliced diagonally
4. 250g of mushrooms, thickly sliced
5. One medium brown onion, finely chopped
6. Two cloves of garlic, finely chopped
7. Two tsp of chopped fresh thyme
8. Half a cup of dry white wine
9. One and a half tbsp of plain flour
10. Two cups of full-cream milk
11. One-third cup of thickened cream
12. Three-fourths cup of finely grated parmesan
13. Half a cup of panko or dried breadcrumbs
Start by seasoning the chicken generously with salt and pepper. Then, heat a large non-stick frying pan over medium-high heat before adding half a tablespoon of oil to it. Add the chicken fillets and cook them until they are golden brown on all sides. Transfer the chicken fillets to a separate bowl and preheat the grill.
Add a tablespoon of the oil as well as the carrots to the frying pan and cook until they start to become tender and develop a nice golden brown colour. Then, add the mushrooms, onion, garlic, and thyme. Continue cooking them for about 4 more minutes or until the onions become translucent.
Pour in the wine and let it simmer for 30 seconds or until all the liquid is gone. Sprinkle flour over the mixture, stir gently and continue stirring for a few seconds. Add the milk and cream and bring the mixture to a bubbling boil.
Continue stirring for about 3 minutes or until the sauce thickens. Add the cooked chicken fillets and any juices that have accumulated. Cook until the chicken fillets are completely warmed through. Season with salt and pepper, then pour the mixture into a medium-sized baking dish.
In a separate bowl, combine the parmesan, breadcrumbs, and remaining oil and sprinkle them on top of the casserole. Place the tray under the grill for about 2 minutes, or until the top turns golden brown. And voila, your chicken casserole is ready to be served!
