This delicious family meal creamy chicken and mushroom casserole is filled with great flavours and ones that everyone will enjoy. It uses one pan and one baking dish helping to keep the dishes down (and keep us happy).
The use of Carnation Light & Creamy evaporated milk means that I have also kept the calories down as it is 98% fat free while still getting the goodness of dairy into your evening meal.
7 Chicken Lovely Legs or 4 Large chicken breasts cut into large strips
10 Mushrooms, sliced finely
1 Onion, sliced finely
1 Tbs Minced Garlic
Juice of 1/2 Lemon
3 Tbs Butter
3 Tbs Plain Flour
1 1/2 Cups Chicken Stock
1 400ml Can Carnation Light & Creamy Evaporated Milk
Salt and Pepper
Serve over pasta
LETS PUT IT ALL TOGETHER
1. In a fry pan over a high heat, heat a little olive oil and then add the chicken. Cook to brown on all sides then remove from the fry pan and place into a baking dish.
2. While the chicken is cooking slice your mushrooms and onion.
3. Place the onion, mushrooms and garlic into the same fry pan you cooked the chicken in and cook until they are lightly golden and softened a little. Remove from the pan and pour over the cooked chicken.
4. In the same fry pan place the butter and allow to melt. Add the flour and stir through for 1 minute. Slowly add the chicken stock, whisking after each addition. Follow this by adding the evaporated milk, whisking after each addition. Season with salt and pepper and the lemon juice. Pour over the chicken and mushroom mix.
5. Cover with aluminium foil and place into a preheated 160 degree celcius oven for 45 minutes. If you are using lovely legs, or drumsticks I recommend cooking for 90 minutes.
Serve with pasta, rice or mashed potato.
Store in the fridge in an airtight container for up to three days.
Perfect for leftovers the next day.
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Thanks for this recipe. Saw it on Facebook and decided to make for tea tonite. However ingredients lists juice of 1/2 lemon but its not included in method. I added with the butter. Its in the oven now. Looking forward to eating it tonite.
I have just edited the recipe to include the lemon. Thanks for letting me know 🙂 I hope you enjoy it.
We loved it. Will now be a family regular!
Sounds like a great recipe, would it work in a slow cooker? If so, any tips? Thanks.
I don’t think it would work too well in the slow cooker as the sauce needs to thicken over the high heat of the stove.
If you follow the preparation up to placing the dish in the oven. But instead place the ingredients in the slow cooker on either low for 8 hours or high for 4 to 6 I believe it would work well. I am going try it for dinner tonight.
hi Amanda love ur site what can I substitute for the mushrooms as my grandsons will not eat them please
Hi Audrey, try broccoli, asparagus, beans or peas.
Thanks Amanda the grandkids are going to love this with brocolli as they like brocolli
I tried this recipe a couple of nights ago and it was lovely, my children ate every bit. Thank you!
Hi Sarah, that’s fantastic, thanks for letting me know.
Iv got this in the oven atm and cant wait to eat! Have an 18month old who can be very picky so hopefully this is a winner. Have added brocolli, capsicum and carrots for some veg.
Hi there would the leftovers be suitable for freezing????
I haven’t tried freezing it but it shouldn’t be a problem as long as you use fresh chicken.
Hi amanda..is there any substitute for evaporated milk?
You can use normal milk or skim milk as a substitute.
I added i bit of curry powder. It was beautiful
Hi I was just wondering if after step 4 could you put in the slow cooker instead of the oven??
Hi Trish, I haven’t tried it and I don’t think it would turn out as well due to the slow cooking process releasing more liquid and it will change the consistency of the sauce.
I’m cooking this right now it’s smells lovely!
Great recipe (just needs a few more mushrooms – ha ha) – will have to share it with other mushroom lovers…
Great recipe I think it will be made regularly thanks Amanda
Glad you enjoyed it Anne.
I’m going to try this out this weekend. I like that it’s all done in one pan and casserole dish.
Just cooked this and added a leek and extra mushrooms. Instead of chicken stock I used one packet of Aldi mushroom soup to water to make up the quantity and half a mushroom stock cube. It is divine.
Perfect Margaret thanks for letting me know.
Mines came out looking curdled… What did I do wrong ?
It would of split. It will do this depending out the type of chicken cut you use and how much skin (fat) is on it. Simply remix before serving.