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Chicken casserole with peas and mushrooms

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Ingredients for 2 servings:

  • 600 g chicken inner fillet(s) or chicken breast fillet
  • 500 g mushrooms
  • 1 cup of cream (200 g)
  • 1 onion(s)
  • 1 cup peas, frozen
  • 100 g cheese, grated, e.g. Edam
  • 1 tsp mustard
  • 1 tsp broth, granulated
  • 1 tsp tarragon
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Preheat the oven to 200°C. Briefly sear the chicken breast fillets in a pan, season with salt and pepper, and place in a casserole dish. Sauté the diced onion, add the mushrooms, and deglaze with cream. Add frozen peas (or other vegetables to taste) and season with mustard and spices. Simmer for about 5 minutes, then pour over the breast fillets and return to the oven for 15 minutes. Sprinkle with cheese and cook for another 15 minutes, until the cheese reaches the desired color. Serve with baguette or spaetzle, or on its own for a low-carb version.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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