Cooking - Chicken and Mushroom Caserole

Chicken and Mushroom Caserole

As promised here is the second recipe for the weekend. I decided to share a casserole that has lots of flavor and only takes about half an hour to cook. It’s main ingredient is one of the staples on my shopping list as per my blog on doing the weekly shopping.

You’ll notice that my recipes are gluten free, that’s just because I’m a coeliac. You don’t have to use the gluten free options in the recipes.
As a home cook, no chef training at all, I’m very happy to share what works for me and hopefully it inspires you to enjoy cooking, and do it in a way that works for you. 
 
Chicken and Mushroom Casserole
Ingredients
300 – 400 grams of chicken thigh fillets cut into one inch pieced
half an onion
1 small punnet of sliced mushrooms
1 clove of  garlic
2 short rashers of bacon (less fat on those)
1 tablespoon of all purpose flour (I use gluten free self raising. I know it’s weird but it works)
1 teaspoon chicken stock powder (I use GF Massell)
1 cup of water
2 tablespoons olive oil
bayleaf (optional)
 
Method
Heat a heavy based saucepan over a medium flame or temperature setting while chopping the onion garlic. Put the oil in the pan and let it get hot before adding the onion garlic and mushrooms. Stir occasionally while you dice the chicken thighs. When done add them to the pan and keep stirring until the chicken has browned or lost most of the pink colour.
In a cup mix together the water, chicken stock and flour then pour into the saucepan and keep stirring while bringing it to the boil. It should thicken a bit. Cover and simmer for fifteen to twenty minutes. Serve with steamed sweet potato and broccoli.
 
Tips
If you want you can take the onion, mushroom mixture out before browning the chicken and add it back later. I think this is the proper way to do it but I find it works fine just leaving it in.

Variations
Add a tin of crushed tomatoes when putting in the water to make this a great sauce to serve over pasta or polenta.
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For a special occasion you can add a quarter of a cup of cream to this casserole near the end of cooking for a richer sauce. Serve with steamed green beans and potatoes that have been boiled then mashed with butter and cream. Oh my goodness.

I find this dish goes very nicely with a glass of wine on a Saturday night. I don’t bother lighting a candle it’s romantic enough sharing a meal with the man I love. It always makes me feel like smiling.

Enjoy your cooking and thanks for dropping by,
Dora Bramden