Chickenandmushroomcasseroleii Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
• Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
• Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

Steps:

• Heat oil in a large heavy based saucepan.
• Add onion and celery and cook until soft.
• Add garlic and cook a further minute.
• Add chicken and cook until browned.
• Add wine, if using, and mushrooms.
• Cook a further couple of minutes.
• Add soup and sour cream and season with pepper (check for salt, often the soup contains a fair amount).
• Cook until warmed through.
• Stir through parsley and serve with rice, risoni or pasta.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.
• Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.
• Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
• Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.

Steps:

• Heat oven to 400°. Stir together the mustard and olive oil; rub mixture on chicken pieces. Season chicken with 1/2 teaspoons of the salt and pepper to taste; set aside.
• Toss together mushrooms, garlic and green onions in a 2-quart shallow baking dish. Top with the chicken, skin side up. Bake until the chicken is nearly cooked, about 25 minutes. Turn oven to broil on high; place chicken under broiler. Cook until the skin browns and crisps, about 5 minutes.
• Transfer the chicken and mushrooms to a serving platter or individual plates (with piles of steamed white rice); spoon cooking juices over.

Steps:

• Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
• Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
• Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
• Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.

Steps:

• Dust chicken in flour. Heat oil in casserole and brown chicken all over, in 2 to 3 batches. Reserve
• Add more oil to the dish. Cook bacon and shallots. Add wine, bubble and reduce by half. Stir
• Add mustard and stock. Return chicken to dish. Simmer lid on for 40 minutes. Add mushrooms and cook for another 20 minutes
• Remove chicken. Bubble sauce to reduce. Add cream and tarragon, return chicken to dish and warm through. Serve

Steps:

• Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

Steps:

• Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.
• Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.