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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 products that exist around you quickly, you may make it in simple actions. You may make it for friends or family events, and it could be shown at many established functions also. I am certain you will see lots of people who just like the Chicken And Mushroom Bake dishes that you simply make.

Alright, don’t linger, let’s approach this chicken and mushroom bake menu with 18 substances which are undoubtedly easy to find, and we have to process them at the very least through 3 ways. You should devote a while on this, so the resulting food could be perfect.

Ingredients - Chicken And Mushroom Bake:

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

Chicken And Mushroom Bake instructions:

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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