Chicken and Mushroom Casserole
Try this warm and hearty dish for dinner tonight.
-Courtesy of Ruthie from Menu In A Box Online Meal Planning
This dish is great for a weeknight meal or for an elegant dinner with friends. For this recipe, you will need a 12 cup capacity casserole dish. To save time, cook through bacon, leeks, mushrooms and garlic – allow to cool, then date and freeze for a future date.
5 bacon slices, diced
1/2 lb spinach
2 cups mushrooms, sliced
1 lbs chicken thighs
2 tsp flour
5 fresh thyme sprigs
2 leeks, finely sliced
1 tbsp/1 tbs olive oil
1/2 cup heavy cream
1 cup chicken or vegetable stock
1 cup white wine
1. Preheat oven to 356°F.
2. Brown the chicken in batches in a little olive oil and set aside.
3. Cook bacon, leek, mushrooms and garlic. Stir through flour for one minute. Add stock and wine and bring mixture to a boil.
4. Place chicken and mixture into a casserole dish. Stir thyme and cream through. Bake for 1 hour or until chicken is cooked through. Serve with steamed spinach.
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