This simple, healthy Easy Mushroom and Chicken Casserole is a delicious and versatile weeknight dinner idea - it can be served with either rice, potatoes or pasta.
Keyword casserole, chicken, mushroom
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Everyday Healthy Recipes
200gclosed cup mushroomsroughly chopped
500gchicken breastskinless, sliced into 3-4 long strips each
1level tablespoon flour
1/3cupGreek yogurt/Skyr/or fromage frais
2tablespoonsolive oilplus more for drizzling
1level teaspoon each fine sea salt and white pepper
Rinse the porcini mushrooms and soak in 1/2 cup water (in a small saucepan) for 20 minutes. Cover the saucepan (do NOT drain the water), bring to the boil, then lower the heat and simmer for 20 minutes. Set aside reserving the water.
Using either a griddle pan or a large non-stick pan fry the mushrooms over a high heat (with a drizzle of oil) for 2-3 minutes NOT stirring too much to allow them to brown a little. Place in a bowl and set aside.
Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a medium oven dish.
While the porcini mushrooms are cooking start preparing the sauce. In a large frying pan heat up the oil, add the onion and fry for a couple of minutes over a medium/low heat stirring often.
Add the wine and continue cooking for another 2 minutes. Add the flour and stir until it's no longer visible. Add the milk, stir well and cook until the mixture has thickened. Remove from the heat, add the yogurt, porcini mushrooms (including the water from the cooking), closed cup mushrooms, butter (optional), seasoning and stir well.
Place the chicken strips in the baking dish, pour over the mushroom sauce (ensuring all the meat has been covered) and bake for about 30 minutes (cooking times can vary so ensure the meat is cooked through before serving, but try not to overcook it). Remove from the oven, garnish with fresh parsley and serve with rice, quinoa, potatoes or pasta.