Skip to Content

Opening Hours

Today7:00am - 9:00pm
Friday7:00am - 9:00pm
Saturday7:00am - 9:00pm
Sunday7:00am - 9:00pm
Monday7:00am - 9:00pm
Tuesday7:00am - 9:00pm
Wednesday7:00am - 9:00pm

Chicken and mushroom casserole

Serves 6
Prep time: 5 mins
Cooking time: 30 mins

This simple chicken and mushroom recipe is perfect for the time-poor family cook. Serve up this warming, creamy dish anytime you need dinner in a hurry.



  • 2 tsp vegetable oil

  • 600 grams chicken breast, diced

  • 50 grams butter

  • 1 medium brown onion, finely diced

  • 250 grams white button mushrooms, quartered

  • 50 grams plain flour

  • 1 tsp Dijon or wholegrain mustard

  • 1 tsp dried thyme

  • 1 cup chicken stock

  • ½ cup cream

  • Salt and pepper

  • fresh parsley

  • 1 lemon

View the method
  1. Heat vegetable oil in a large, high-sided frying pan over a medium-high heat. Sear chicken until lightly browned, stirring occasionally, for roughly 3 minutes. It does not need to be cooked through yet. Transfer to a plate.

  2. In the same pan, reduce the heat to medium and melt the butter. Once melted, sauté the onion until just soft, about 4 minutes. Then add mushrooms and cook for 3 additional minutes.

  3. Once the mushrooms are slightly softened, add the flour, mustard and thyme. Using a wooden spoon, stir the flour into the butter and mushrooms until it is incorporated and there are no visible clumps, approx. 2 minutes.

  4. Gradually pour in the chicken stock, continuing to stir so the flour mixture combines. Bring to the boil, then reduce to a simmer, add the reserved chicken and cover. Simmer for about 15 minutes, or until the chicken is cooked.

  5. With the heat on low, add the cream and season to taste with salt and pepper. Let the casserole cook for 2-3 more minutes so the flavours combine.

  6. Serve with a sprinkle of fresh parsley and a wedge of lemon.

Back to ingredients