@kitchensanctuary: Chicken & Mushroom Casserole Serves 10 Time 1 hr 5 mins Ingredients 5 chicken breasts (1kg/2.25 lb) chopped into big chunks or strips 45 g (6 tbsp) plain (all-purpose) flour ½ tsp salt ½ tsp black pepper Sauce: 2 tbsp oil 2 tbsp unsalted butter 3 small-to-medium onions peeled and finely diced 5 cloves garlic peeled and minced 1 tsp dried thyme ½ tsp celery salt optional 25 g (3 tbsp) plain (all-purpose) flour 1 litre (4 1/4 cups) chicken stock 300 ml (1 1/4 cups) milk whole milk or half-fat 2 tbsp freshly squeezed lemon juice juice of approx. 1 lemon 20 chestnut mushrooms thickly sliced ½ tsp salt ½ tsp pepper 240 ml (1 cup) double (heavy) cream 2 tbsp cornflour mixed with 5 tbsp cold water – to make a slurry, (cornstarch in USA) **Optional** small bunch parsley chopped Instructions ✅Place the chicken in a bowl with the flour, salt, and pepper. Toss to cover the chicken in the flour and seasoning. ✅Heat the oil over a high heat in a large frying pan (skillet) and working in 2 batches, add the chicken. Brown all over (it doesn't need to be cooked through at this point). Remove from the pan with a slotted spoon and put to one side. ✅Place the butter in the same frying pan and melt over a low-medium heat. Add the onions, garlic, thyme, and celery salt and cook for 5 minutes until the onion softens. Sprinkle on the flour and stir for a minute (it will be lumpy). ✅Pour in a splash of the stock and stir, using a whisk until combined. Continue to add in stock, a little at a time, whilst stirring, until all the stock is added and you have a smooth sauce with no lumps (the onions will still be in there though – so it will look a little lumpy because of that). ✅Add the milk and continue to stir over the heat until the sauce thickens, then add in the lemon juice. ✅Add the mushrooms, the cooked chicken and the salt and pepper. Place a lid on the pan and simmer gently on the hob for 20 minutes. ✅**Alternatively you can transfer to a casserole dish at this point. Cover with foil and place in the oven at 175C/350F (fan) for 30 minutes** ✅Remove the lid and stir in the cream, then heat through for a further 5 minutes (place back in the oven if oven cooking). ✅If you'd like the sauce to be any thicker, then at this point you can stir in the cornflour slurry. Add a little splash at a time, whilst stirring, until you get the thickness you want. ✅Serve the casserole with vegetables (I like to serve mine with mashed potatoes, sprouts, peas and sweetcorn) and a sprinkling of parsley. For more delicious recipes make sure to check out Kitchensanctuary.com #comfortfood #mealprep #casserole #onepotmeals #kitchensanctuary

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Tuesday 07 April 2026 16:06:47 GMT