 |
Chicken & Mushroom Casserole
4-6 Serves:
Ingredients
This dish could also be cooked in a slow cooker or electric frying pan.
8 skinned and boned Tegel chicken thigh fillets
2 rashers Tegel Chicken Bacon, diced
1 onion, sliced
250g button mushrooms, sliced
3/4 cup chicken stock
freshly ground black pepper to taste
Method
Preheat the oven to 160C. Halve the chicken thighs if preferred.
Saute the bacon, until crisp. Add the onion and cook for 3 minutes. Remove from the pan and add the chicken. Cook until golden.
Place in a casserole with the bacon, onion, mushrooms, stock and pepper. Cover and cook in the oven for about 1 1/2 hours. Great served with baked potatoes and your favourite vegetables. |
|
|
