I love a casserole. I know we call them Winter Warmers but honestly, I eat them all year around. After a tough day, there’s nothing better than a yummy casserole in my eyes, no matter how hot it is outside. So, even now winter seems to finally be behind us, I’m indulging in comforting meals like this Creamy Chicken and Mushroom Casserole.
I love mushrooms, so I put absolutely loads in, but just regular closed cup. If you want to add some more variety to your Creamy Chicken and Mushroom Casserole, please feel free to add some different kinds of mushrooms. They all work really well with chicken and a cream sauce.
I added tarragon and thyme to our Creamy Chicken and Mushroom Casserole. Tarragon has got to be one of my all-time favourite flavours. I love it. It’s weirdly refreshing, while still being comforting if that makes sense. I try to use it with cream as often as I can, and I think it works really well in this meal.
We’d usually serve a Casserole with mashed potatoes or crusty bread, maybe boiled new potatoes if I was trying to be a little healthier. But, Michael isn’t a huge fan of cream. He much prefers a tomato-based sauce. So, we serve our Creamy Chicken and Mushroom Casserole with chips and sweetcorn, to try and make him feel a bit better about it. He eats the chicken quite happily. And, I love dipping chips in the creamy sauce, it’s fantastic, like chips and gravy but better!
Creamy Chicken and Mushroom Casserole is an easy, warming meal. Packed with wonderful flavours and super filling. It can be ready in 40 minutes, unlike some casseroles that need all day and is the perfect midweek dinner.
My Creamy Chicken and Mushroom Casserole Recipe
Creamy Chicken and Mushroom Casserole
- 4 Chicken Breasts Cut into strips
- 5 tbsp Plain Flour
- 2 tbsp Butter
- 1 Onion Finely sliced
- 250 g Mushrooms
- 3 Cloves Garlic Crushed
- 1 tbsp Tarragon
- 500 ml Chicken Stock
- Pinch salt and pepper
- 300 ml Double Cream
- 1 tsp Thyme
- 2 tbsp Cornflour
- Preheat the oven to 180 degrees.
- Coat the chicken in flour.
- Melt the butter in a large, lidded ovenproof dish.
- Add the chicken and cook for 5 minutes until the outsides are browned.
- Add the onions and garlic and cook for a further 5 minutes until soft.
- Add the mushrooms, stock, cream, salt and pepper, tarragon and thyme.
- Stir well.
- Cover and place in the oven for 30 minutes.
- Stir in the cornflour if the sauce needs thickening.
- Serve straight away.