Chicken Casserole Recipe

I wasn't sure whether to call this Creamy Chicken Casserole Recipe or Creamy Baked Chicken Recipe. I think Casserole sounds more warm and inviting.

Serves 4-6

Ingredients

• 1 large whole chicken, cooked, deboned and cut into bite-sized pieces
• 2 tablespoons butter
• 1 8oz punnet button mushrooms, sliced
• 6 tablespoons tomato sauce
• 1 teaspoon mustard powder
• 3 teaspoons vinegar
• 1 cup cream
• 1 teaspoon sugar
• 1 teaspoon medium curry powder
• salt and pepper to taste

Serves 4 - 6

Casserole Ingredients

• 8 chicken legs
• 100grams button mushrooms
• 1 onion, chopped
• 2 cloves of garlic, crushed / chopped
• oil for frying
• 1 packet mushroom soup powder
• 15ml (1Tbs) cornflour
• 5ml (1tsp) dried Thyme
• 375ml (1 1½cups) water
• 30ml (2Tbs) fresh parsley, chopped

Chicken Casserole Cooking Instructions

Preheat the oven to 180 degress C or 350 Degrees F. Remove the skin from the chicken legs and arrange them in a casserole dish. Wash and slice the mushrooms. Heat a little oil in a large saucepan or frying pan and gently fry the onions, garlic and mushrooms until the onion is translucent.

Mix together the mushroom soup powder, cornflour, thyme and water and add to the ingredients in the frying pan. Stir this to lift up all the juices and tasty fried bits and then pour the whole lot over the chicken legs in your casserole dish.

Cover the casserole and cook for 45 - 50 minutes. The casserole is ready when the chicken is done. Garnish with the chopped parsely and serve over Basmati rice.