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Chicken And Mushroom Bake cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken And Mushroom Bake dishes which you make.

Alright, don’t linger, let’s practice this chicken and mushroom bake formula with 18 components which are definitely easy to acquire, and we have to process them at the very least through 3 tips. You should invest a while on this, so the resulting food could be perfect.

Composition Chicken And Mushroom Bake:

1. Make ready 380 g for potatoes sliced into thin circles,
2. Give 180 g for chopped Mushrooms,
3. Give 1 chicken breast, chopped into chunks,
4. Require 1/2 for red onion, sliced finely,
5. Get 130 ml Milk or dairy free alternative,
6. Give 1 for heaped tbsp plain flour,
7. Require 1/2 tbsp butter,
8. Require 2 cloves for garlic, crushed,
9. Need 1/4 - chicken stock cube, mixed with around 20ml boiling water,
10. Provide 1 tsp dried rosemary or 1 spring fresh,
11. Prepare 1/2 tsp for dried thyme,
12. Provide 1 tsp of grain mustard,
13. Make ready 1 tsp - granulated stevia sweetener or sugar,
14. Provide 1/2 tbsp - cooking oil,
15. Need - Spray cooking oil,
16. You need for Salt and pepper to season
17. Prepare To top (optional):
18. Prepare for Quality Parmigianino Reggiano cheese, grated

Chicken And Mushroom Bake making:

1. 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.
2. 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.
3. 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! :)

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