Chicken mushroom casserole
Prep:
20 mins
Cook:
60 mins
An easy casserole to make and freezes for later for wholesome ready meals.
600ml chicken stock
812g chicken, diced
200g mushrooms of choice
2 tbsp cornflour
300ml milk
400g carrots, chopped
1 tbsp dried mixed herbs
1kg mashed potato
2 onion, chopped
200g cheese, grated
Preheat the oven to 200°C / 400°F / Gas mark 6.
Pour the stock into a large pan and bring to the boil.
Add the chicken and mushrooms, cover and simmer for 25-30 minutes.
Remove the chicken and mushrooms with a slotted spoon and transfer to an oven-proof dish.
Add the carrots, herbs and season to taste with some salt and pepper.
Mix the corn flour with a little milk to form a paste, then pour in the rest of the milk adding this to the stock.
Pour everything over the chicken and vegetables.
In a large bowl, mix the mashed potatoes with the onion and half of the cheese.
Spoon the mash mixture over the chicken and top with the remaining cheese
Bake for 30 minutes and serve with any green vegetables or salad if you like.
Serves
8
Preparation Time
20 minutes
Cooking Time
60 minutes
Main ingredients
Dairy, Flour, Cheese, Chicken, Vegetables, Stock/Broth
Recipe Type
Budget, Family Dinners, Batch Cooking
Level of Difficulty
Easy
Freeze indicudual portions for a later date just prior to the baking step then simply thaw and cook according to the instructions above.
