Chicken & rice casserole with mushrooms
Serves 4
Easy
Prep:
Cook:
Try this easy one-pot casserole for a midweek dinner – it's a crowdpleasing dish that’s quick to throw together, and is creamy and delicious
Skip to ingredients
- 4 tbsp salted butter
- 6 boneless chicken thighshalved
- 1 medium oniondiced
- 2 celery sticksdiced
- 2 garlic clovesfinely chopped
- 300g chestnut mushroomsstems trimmed, sliced
- 2 tsp finely chopped thyme leaves
- 3 tbsp plain flour
- 240ml whole milk
- 300ml chicken stock
- 50g parmesangrated
- 180g long grain rice
breadcrumbs and topping
- 1-2 slices sourdoughor white bread, chopped into crumbs
- 1 tbsp olive oil
- handful of flat-leaf parsleychopped
Nutrition: Per serving
- kcal639
- fat29g
- saturates14g
- carbs57g
- sugars6g
- fibre5g
- protein35g
- salt2.49g
Method
step 1
Heat the oven to 190C/170C fan/gas 5. Melt 1 tbsp of the butter n a large frying pan over a medium-high heat. Season the chicken thighs and brown on both sides, then remove to a plate. Melt the remaining butter in the pan and cook the onions, celery and garlic with 1 tsp salt and some freshly ground black pepper over a medium heat for 6-7 mins.
step 2
Turn the heat up slightly, add the mushrooms and thyme and cook, stirring often for 2-3 mins. Add the flour and stir for 2 mins, then slowly add the milk and stock, stirring until the mixture has thickened, about 2 mins. Remove from heat, add the parmesan and stir to combine.
step 3
Tip the browned chicken, the rice and vegetable mixture into a roughly 33 x 23cm baking dish, stir well and bake for 20 mins.
step 4
Meanwhile, combine the sourdough crumbs with the oil and some seasoning in a small bowl. After 20 mins, remove the casserole from the oven and sprinkle over the crumb topping. Bake for another 10 mins until the topping is golden. Remove from the oven and sprinkle over the parsley. Serve warm with a crisp salad or green veg.
