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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. Tender white-meat chicken pieces start out simmering in a creamy sauce with the earthy flavors of mushrooms, garlic, and fresh thyme in this recipe, then get transferred to the oven in the same skillet, pan juices and all, to bake.

Alright, don’t linger, let’s task this chicken and mushroom bake formula with 18 materials which are surely easy to receive, 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.

Composition of Chicken And Mushroom Bake:

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

Cheesy Spinach Mushroom Chicken Bake is an all-time favorite of our low carb chicken recipes. It is a super yummy and easy dinner recipe that is kid friendly, yes even with the mushrooms. Just don't tell them it is good for them! A no fuss recipe for chicken, spinach and mushroom pasta bake just oozing with cheese.

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! :)

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. Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavoured with Parmesan cheese and sherry. Now ReadingBaked Chicken and Mushroom Risotto. In the pan, stir the rice with the onion, mushrooms, garlic and broth.

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