Quick Chicken and Mushroom Casserole
photo by Baby Kato
- Ready In:
- 43mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 roasting chickens (cooked, bones & skin removed then chopped, Use the whole chicken) or 1 roasted deli chicken (cooked, bones & skin removed then chopped, Use the whole chicken)
- 1 head broccoli, chopped to florets size
- 2 carrots, julienne
- 1⁄4 cup frozen peas
- 1 onion, diced
- 6 large mushrooms, sliced
- 0.93 lb cream of mushroom soup (equals to one can)
- 1⁄4 cup thickened cream (optional) or 1/4 cup heavy cream (optional)
directions
- Preheat oven at 150oC/300oF/Gas Mark 2.
- Chop or pull apart cooked chicken and only place the flesh of the chicken into a large casserole dish (preferable with a lid) discard chicken bones, fat and skin.
- To cook broccoli and carrots, chop them as directed, put them in a microwave proof dish add 1/4 cups of water, cover with microwave proof with lid and cook for three minutes on high.
- Add broccoli, carrots, frozen peas, onion, cream of mushroom soup, mushrooms and cream in the casserole dish, mix well without mashing vegetables.
- Cover and cook for 30 minutes.
- Serve with rice or plain pasta.
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Reviews
-
This is a wonderful and quick family meal. While a "traditional" cooked roasting chicken was available, I opted for one with garlic and rosemary, which I believe complimented the onions and mushrooms. I served it on Ezekiel penne pasta. Loved it! Thanks, Chef floWer! Made for Aussie New Zealand Recipe Swap.
RECIPE SUBMITTED BY
Chef floWer
Australia
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