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

Composition Chicken And Mushroom Bake:

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

Chicken And Mushroom Bake step by step:

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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