Chicken And Mushroom Bake. Oven Baked Chicken with cheese and mushrooms mixed through is a fabulous way to step up your dinner. Here's a delicious chicken and mushroom bake recipe using Campbells cream of mushroom soup. This casserole is made using leftover cooked chicken, making it.

This recipe is a tasty blend of chicken breasts browned in butter, then topped with sauteed mushrooms and onions, and finally baked with grated Parmesan, mozzarella, and scallions. This Creamy Chicken Casserole (aka Chicken Gloria) is always a hit at parties. The chicken is and mushrooms are so tender and tasty! You can have Chicken And Mushroom Bake using 18 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chicken And Mushroom Bake

It's 380 g of potatoes sliced into thin circles,.
Prepare 180 g of chopped Mushrooms,.
Prepare 1 of chicken breast, chopped into chunks,.
Prepare 1/2 of red onion, sliced finely,.
You need 130 ml of Milk or dairy free alternative,.
It's 1 of heaped tbsp plain flour,.
It's 1/2 tbsp of butter,.
Prepare 2 cloves of garlic, crushed,.
It's 1/4 of chicken stock cube, mixed with around 20ml boiling water,.
Prepare 1 tsp of dried rosemary or 1 spring fresh,.
You need 1/2 tsp of dried thyme,.
Prepare 1 tsp of grain mustard,.
You need 1 tsp of granulated stevia sweetener or sugar,.
It's 1/2 tbsp of cooking oil,.
It's of Spray cooking oil,.
It's of Salt and pepper to season.
You need of To top (optional):.
Prepare of Quality Parmigianino Reggiano cheese, grated.

This chicken bake is freezer friendly and reheats well. This is one of our all-time favorite and most popular chicken recipes for good reason! Quick and easy, this chicken pasta bake will soon become a regualr meal in your house. With a chicken, tomato and mushroom mix beneath and cheesy pasta topping, this easy chicken dish is a delicious dinner option.

Chicken And Mushroom Bake step by step

Preheat the oven to 180 (fan). As that heats prepare the filling by adding the 1/2 tbsp cooking oil to a medium to large saucepan. Add in the red onion and mushrooms. Gently fry over a medium heat for a few minutes. Season well with salt and pepper. Add in the chicken and stir. Cook until the chicken is browned off..
In another saucepan over a medium heat add the butter and once melted add the flour and stir into a paste. Add the milk little by little whilst whisking until a creamy smooth white sauce forms. It needs to be thick enough to coat the back of a spoon. Season with salt and pepper. Add the herbs, garlic and stock in with the chicken. Stir to combine. Next add in the sugar and then remove from the heat. Allow to cool for around two minutes then add the white sauce and mustard. Stir it through well..
Pour into a oven proof dish (I used a round ceramic pie dish). Layer over the potatoes neatly until completely covered. Spray over some cooking oil. Bake on a baking tray, in case of spills for 60 minutes until the potatoes are almost cooked through. Remove from the oven and grate over some quality Parmigianino Reggiano. Bake for a further 10-15 minutes or until the potatoes are completely cooked. Serve up and enjoy! :).

Remove the chicken and mushrooms from the pan and set aside. Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavoured with Parmesan cheese and sherry. A no fuss recipe for chicken, spinach and mushroom pasta bake just oozing with cheese. They're easy to make, they last longer and give me more time to enjoy the dwindling hours of daylight. This chicken, spinach and mushroom pasta bake is really perfect for.