Chicken Mushroom Casserole

This is one of my favourite dishes to make. Its easy and yet so tasty. I make this fairly often, especially when I want something that is hearty, will fill everyone up but yet simple.

I was quite sure I had posted about this before, but a quick check shows that it has never seen the light of cyber space!!


I made this for dinner the same day that I made the Daring Cheesecake, so I wanted something quick and easy. We had invited Raymond and Priya for dinner as well so The Lovely Wife made a Tuna Pasta Casserole (that is another favourite that hasn't been posted) for our non meat-eating friend.

Ingredients
1 Chicken
1 tsp turmeric
4 garlic cloves - chopped
1 onion - chopped
2 tsp basil
1 tsp oregano
200 g button mushrooms - sliced
2 carrots - pared and sliced
125 ml cream
Paprika
Black Pepper
Method
Wash and clean the chicken. Rub with some turmeric and then cut into pieces. Fry Black pepper, oregano and basil till fragrant. Add in the onion and garlic and cook till tender. Add in the chicken, mixing well till nicely browned then add in the mushrooms and carrots, cooking till slightly softened. Add in the cream and season with salt and more pepper. Pour into a baking dish and bake in a 180C oven for about 40 minutes or till chicken is very tender. If sauce is too watery, pour back into the pan and add some corn flour diluted with water. Put back into the baking dish before serving. Season with paprika.

This dish is especially tasty with rice but I see no reason that it wouldn't taste just as good with pasta of even with loads of bread to mop up the sauce. All that matters is that the kids enjoyed it and that, to me, is a success in my books!