Oven Baked Chicken and Mushroom Casserole
2021-09-11- Cuisine: American
- Course: Main Dish
- Skill Level: Intermediate
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- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
Average Member Rating
(4.5 / 5)
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Nutritional Info
This information is per serving.
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Calories
218.9 -
Carbohydrates
15.1 g -
Cholesterol
50.1 mg -
Fat
8.5 g -
Fiber
0.5 g -
Protein
20.0 g -
Saturated Fat
4.8 g -
Serving Size
1 -
Sodium
842.8 mg -
Sugar
1.0 g -
Trans Fat
0.0 g -
Unsaturated Fat
2.2 g -
Potassium
335.2 mg
Oven baked chicken and mushroom casserole. Chicken with white wine and mushrooms cooked in a halogen (turbo) oven. More Turbo Oven Recipes
Oven Baked Chicken and Mushroom Casserole
Ingredients
- olive oil
- 1-2 cloves garlic, peeled and roughly chopped
- 2 leeks, finely chopped
- 6 spring onions, finely chopped
- 3/4 pound (300 g) chicken pieces
- 1/2 pound (240 g) mushrooms
- 10 oz (300 ml0 dry white wine
- 2 cups (500 ml) chicken stock
- 1 teaspoon cornflour
- 1 teaspoon paprika
- 3 oz (90 g) French beans
- 1 teaspoon dried tarragon
Method
Step 1
Heat olive oil in a saute pan over medium-high heat. Add garlic, leek and spring onion and cook for 2-3 minutes.
Step 2
Add chicken pieces and mushrooms and cook for a further 5 minutes.
Step 3
In a casserole dish (make sure it fits in your turbo oven), combine chicken mixture, dry white wine, and chicken stock. Stir well and set aside.
Step 4
In a small mixing bowl, combine cornflour and 1/3 oz (10 ml) water. Stir well to form a smooth paste and add to chicken pot.
Step 5
Add all remaining ingredients.
Step 6
Place on the low rack of halogen oven and cook at 375F (190 C) for 35-40 minutes.
Step 7
Serve chicken and mushroom casserole with new potatoes and green beans.