Oven Baked Chicken and Mushroom Casserole

oven baked chicken and mushroom casserole
  • Yield: 2 serving plates
  • Servings: 2
  • Prep Time: 10m
  • Cook Time: 60m
  • Ready In: 1:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    8.5 g
  • Cholesterol

    50.1 mg
  • Sodium

    842.8 mg
  • Potassium

    335.2 mg
  • Carbohydrate

    15.1 g
  • Fiber

    0.5 g
  • Sugars

    1.0 g
  • Protein

    20.0 g

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


  • 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


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.

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