Prep:  20 minutes
Cook:  45 minutes
Serves:  4
Average: 4 (37 votes)
This mushroom and chicken oven casserole is a great served with mashed potato or rice, a great recipe with vegetables and is a very child friendly meal idea. Create this casserole as a Sunday dinner or a midweek meal that the whole family will love.
Credit: Whisk Media Group

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One-Pot Chicken and Mushroom Casserole
  1. Place flour into a large snap-lock bag. Season. Add chicken and toss to lightly coat in flour
  2. Heat oil in large ovenproof pan over a medium-high heat. Brown chicken in 2 batches. Transfer to a plate. Set aside
  3. Add onion, garlic, carrots and celery to pan. Cook, stirring often, over medium heat for 4-5 minutes until onion softens. Stir in mushrooms. Cook, stirring occasionally, for 2-3 minutes until slightly softened
  4. Stir in stock. Return chicken to pan. Add thyme. Bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 15 minutes. Uncover and cook for 15 minutes or until chicken is just cooked through. Mix cornflour with 2 tsp water in a cup until smooth. Stir cornflour mixture into chicken mixture. Cook for 1 minute or until thickened. Stir in peas and cook for 2 minutes. Serve with mashed potatoes, rice or couscous
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Norma Hutchinson
1 year 6 months ago
Easy to prepare & very yummy. Didn't add celery and do think the bone in chicken thighs & fresh thyme made it extra tasty. Many thanks
Omg this was absolutely mouth
3 years 1 month ago
Omg this was absolutely mouth watering. We all loved this, my daughter actually asked if there was any leftovers. Will definitely be cooking this again!
Chicken dinner winner
3 years 8 months ago