Hearty Chicken and Mushroom Casserole
Casserole
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Cook Time
1 h
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This chicken and mushroom casserole is a comforting and satisfying dish, perfect for a chilly evening. I've been making this recipe for years, and it's always a hit with my family. The creamy sauce, tender chicken, and earthy mushrooms create a delicious combination of flavors and textures. It's a great way to use up leftover cooked chicken, and the addition of sweetcorn adds a touch of sweetness. The potato topping gives it a rustic feel, making it a hearty and complete meal. Feel free to add other vegetables like peas or carrots for extra nutrients. This casserole is also ideal for meal prepping – simply assemble it ahead of time and bake when ready.
Ingredients (11 ingredients)
-
50 g butter
-
1 piece onion
-
100 g button mushrooms
-
40 g plain flour
-
1 cube chicken stock cube
-
1 pinch nutmeg
-
1 pinch mustard powder
-
250 g cooked chicken
-
2 handfuls of a mixed pack of sweetcorn
-
2 piece large potatoes
-
1 knob butter
Preparation (9 steps)
Prepare the oven and potatoes
Preheat the oven to 200°C. Peel the potatoes and slice them thinly. Set aside.
Chop the onion
Place the onion in the mixing bowl and chop for 3 sec/stufe 5.
Sauté onion and mushrooms
Add 50g butter to the mixing bowl and sauté with the chopped onion for 5 min/120°C/Stufe 1.
Add mushrooms
Add 100g button mushrooms to the mixing bowl and cook for 3 min/120°C/Stufe 1.
Create the roux
Add 40g plain flour, 1 chicken stock cube (crumbled), a pinch of nutmeg, and a pinch of mustard powder to the mixing bowl. Cook for 2 min/100°C/Stufe 2.
Add water and thicken the sauce
Add 500ml water to the mixing bowl and cook for 5 min/100°C/Stufe 3, or until the sauce has thickened.
Add chicken and vegetables
Add 250g cooked chicken and 2 handfuls of a mixed pack of sweetcorn to the mixing bowl. Mix for 10 Sec./Linkslauf/Stufe 2.
Assemble the hot-pot
Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling. Carefully lay the sliced potatoes on top of the filling, overlapping them slightly.
Bake the hot-pot
Brush the potatoes with a little melted butter and cook in the preheated oven for about 35 mins, or until the potatoes are cooked and golden brown.
Finished cooking? Great! 🎉
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Created by
Amelia Thomas
3
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Kochbücher
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Allergens
- Cereals containing gluten: Wheat
- Milk (including lactose)
- Mustard
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