Chicken Casserole With Mushrooms And Carrots

Warm up with this creamy chicken pie for the ultimate in comfort food.

The ingredient of Chicken Casserole With Mushrooms And Carrots

• 600g coles rspca approved chicken thigh fillets trimmed cut into large bite sized pieces
• 2 1 2 tbsp canola oil
• 200g carrots peeled sliced diagonally
• 250g cup mushrooms thickly sliced
• 1 medium brown onion finely chopped
• 2 cloves garlic finely chopped
• 2 tsp chopped fresh thyme
• 1 2 cup dry white wine
• 1 1 2 tbsp plain flour
• 2 cups full cream milk
• 1 3 cup thickened cream
• 3 4 cup finely grated parmesan
• 1 2 cup panko or dried breadcrumbs

The Instruction of chicken casserole with mushrooms and carrots

• season chicken with salt and pepper heat a large non stick frying pan over medium high heat add u00bd tbsp of the oil then add chicken and cook for 8 mins or until golden brown on all sides transfer to a bowl preheat the grill
• add 1 tablespoon of the oil and the carrots to the frying pan and cook for 8 mins or until beginning to soften and caramelise add the mushrooms onion garlic and thyme and cook for 4 mins or until onion begins to soften add the wine and simmer for 30 secs or until it evaporates sprinkle the flour over and stir to blend stir in the milk and cream bring to a boil simmer stirring constantly for 3 mins or until the sauce thickens slightly stir in chicken and any accumulated juices and cook for 3 mins or until the chicken is heated through season with salt and pepper and transfer the mixture to a 24cm x 24cm baking dish
• in a medium bowl combine the parmesan breadcrumbs and remaining oil and sprinkle over the casserole cook under grill uncovered for 2 mins or until golden brown on top

Nutritions of Chicken Casserole With Mushrooms And Carrots

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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