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Chicken Bacon and Mushroom Casserole
J - Flexible Family Kitchen

Chicken Bacon and Mushroom Casserole Recipe

Creamy, easy Chicken Bacon & Mushroom Casserole the whole family will love. Flexible, dairy-free and gluten-free options included.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Australian
Ingredients Method Notes

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 kg chicken thigh cutlets
  • 2 rashers bacon , diced
  • 200 g mushrooms , sliced
  • ½ onion , diced
  • 2 cloves garlic , crushed or finely diced
  • 2 tsp Dijon mustard
  • 1 tsp thyme leaves
  • 1 cup chicken stock
  • ½ cup cream
  • 1 tbsp cornflour , mixed with 1/4 cup water

Method
 

  1. Preheat the oven to 200°C
  2. In an oven and stove-proof casserole dish, heat the olive oil over medium-high heat.
  3. Sauté the garlic and onion for 3 minutes until fragrant.
  4. Add the diced bacon and cook for 5 minutes.
  5. Place the chicken thigh cutlets in the dish, skin side down, and sear for 4 minutes. Turn over and cook another 4 minutes.
  6. Stir in Dijon mustard and thyme leaves.
  7. Pour over the chicken stock and cornflour slurry, ensuring the chicken skin remains above the liquid. Transfer to the oven.
  8. With 15 minutes to go, add the cream. Stir well and return to the oven.
  9. Once the chicken is cooked through, serve hot with plenty of mushrooms and bacon in the sauce.

Notes

  • Use a stove-and-oven-proof dish.
  • Swap cream for coconut cream for dairy-free version.
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