Recipes
Recipes

Chicken and wild mushroom casserole

Creamy, comforting and all in one pot – what’s not to love?

Creamy, comforting and all in one pot – what’s not to love?

Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £3.21 per serving

Nutritional Information

Each 367g serving contains

Energy
4621kj
301kcal
15%
Fat
10.3g
Low
15%
Saturates
2.9g
Low
15%
Sugars
7.7g
Low
9%
Salt
1.61g
Med
27%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
1259kj/301kcal

Ingredients

1 tbsp Vegetable Oil

2 x 490g pack Asda Tender Chicken Breast Portions (4 chicken breasts)

1 Onion, finely chopped

2 medium Carrots, finely chopped

2 Celery stalks, finely chopped

250g Asda Mild & Versatile White Mushrooms, thinly sliced

3 Garlic cloves, crushed

6 sprigs fresh Thyme, sprigs picked and roughly chopped

2 tbsp Plain Flour

400ml Chicken Stock, made with 1 low salt stock cube

150g pack Asda Extra Special Wild Mushroom Sauce

1 tbsp Cider Vinegar

2 tsp Dijon Mustard

300g pack fresh Spinach

Method

1
Preheat the oven to 200°C/180°C fan/gas 6. Add the oil to a large ovenproof casserole dish set over a high heat. Once hot, add the chicken and fry until deep golden brown on both sides, about 3–4 mins each side. When cooked, transfer to a plate then lower the heat to medium and add the onion, carrots, celery and mushrooms. Cook, stirring, until lightly browned and softened for 5–6 mins. Scrape up any browned bits from the bottom of the pan as this will add extra flavour.
2
Add the garlic and most of the thyme (reserving some to garnish) with the flour and cook, stirring, for 1 min. Slowly add the chicken stock, stirring all the time, then add the mushroom sauce, cider vinegar and mustard. Next, return the chicken to the pan and season with salt and pepper. Bring to a simmer, then carefully transfer to the oven and bake uncovered for 25 mins, until the chicken is thoroughly cooked through and the sauce has thickened slightly.
3
Once the chicken is cooked, add the spinach to the pan, stirring between batches to wilt it slightly. Taste and adjust seasoning, then serve with the remaining thyme scattered on top.
4
Cook’s tip: To cook in a slow cooker, get the casserole to the point at which everything has just come to a simmer in the pan, then carefully transfer to a slow cooker and cook for around 3–4 hours on low until the chicken has cooked through and the sauce has thickened to your liking. Add the spinach for the final 20 mins, until wilted. To cook this meal on the hob, simmer for 25 mins, stirring occasionally, until the chicken is cooked all the way through and the sauce thickened, then adding the spinach until wilted.
5
Serving suggestions: Baked potatoes, a creamy mash, crusty bread or tagliatelle all go well with this dish.