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Chicken and Mushroom Casserole

For 4 you'll need

  • 4 Chicken portions
  • 30g Butter
  • 2 Tbsp Flour
  • 1 Large Onion, finely chopped
  • 3 sticks of Celery, thinly sliced
  • 250g Mushrooms, thinly sliced
  • 1 Clove of garlic, crushed
  • 375 ml Chicken stock
  • salt and freshly ground black pepper
  • 4 Tbsp Cream (optional)
  • 4
  • 4.5 - 6.5 mins

Method

Toss the chicken in the flour, place in a pan and fry in the butter until golden brown on all sides. Add the onion and celery and gently fry until softened but not browned. Add the mushrooms and garlic and stir in the stock. Bring to the boil and season. Transfer all ingredients to the slow crock pot and place pot in the base unit. Place lid on the slow cooker. Ensure that the chicken and vegetables are immersed. Cook for approximately 4 1/2 - 6 1/2 hours. MEDIUM HEAT Before serving, stir in the cream

Tip

Always remember that you can adapt ALL the slow cooker recipes to suit your taste, if you don't like celery, then add some carrots instead!

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