Chicken & Mushroom Casserole

This recipe works in combination with: Chicken Tagine with Herbed Couscous, Crusted Cod with Bacon Greens, Stir-fried Pork Balls with Rice. This recipe features in these meal plans: Back-to-school 2.

Chicken, bacon, mushroom and potato casserole in a white wine and cream sauce.


  • 3 skinless chicken breast fillets, cut into 2cm pieces
  • 300ml of double cream
  • 150g of baby button mushrooms, sliced
  • 8 medium new potatoes (approx 70g each), peeled and cut into 2cm cubes
  • 1 medium onion (approx 185g), finely chopped
  • half a 250g pack of streaky bacon, chopped
  • 350ml of white wine
  • 200g of frozen peas
  • 1 clove of garlic, finely chopped
  • 2 tsp dried thyme
  • 2 tbsp olive oil
  • 1 bay leaf
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 60 mins
  • Oven temp: 180c
  • Price per person: £3.09
  • Store cupboard: Cook's
  • Calories per serving: 1002
  • 5-a-day per serving: 1.1
  • Print Recipe
Chicken & Mushroom Casserole photo

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  1. Preheat the oven. Heat the oil in a large frying pan and cook the chicken for 5-6 minutes, or until lightly browned. Remove and place in a casserole dish or baking tray.
  2. Add more oil to the pan, if necessary, and fry the bacon for 5-6 minutes, or until crispy. Add the onion and garlic and cook for 3-4 minutes, or until soft. Add the mushrooms and potatoes and cook for 3-4 minutes. Pour in the wine and simmer until it is absorbed. Stir in the cream, thyme and bay leaf and bring to the boil. Season with salt and pepper.
  3. Pour the creamy mushroom mixture into the casserole dish and bake in the oven for 25-30 minutes, or until the chicken is cooked and the vegetables are tender.
  4. Cook the peas according to the packet instructions so that they are ready around the same time as the casserole.
  5. Serve the chicken and mushroom casserole with the peas.

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