Step-by-Step Guide to Prepare Super Quick Homemade Chicken And Mushroom Bake

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Before you jump to Chicken And Mushroom Bake recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Make smart choices when grocery shopping. If you make smart decisions when you are purchasing your groceries, you will be eating better meals by default. At the conclusion of your day do you really want to deal with jampacked grocery stores and long waits in the drive through line? You’re going to go home and cook what you already have. Fill your cabinets with wholesome foods. This way—even if you pick out something a bit greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.

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We hope you got insight from reading it, now let’s go back to chicken and mushroom bake recipe. To make chicken and mushroom bake you need 18 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to cook Chicken And Mushroom Bake:

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

Instructions to make Chicken And Mushroom Bake:

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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