Chicken Fillet Casserole Food

SLOW-COOKER CHICKEN CASSEROLE

Steps:

• Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
• Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
• Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
• Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.
• Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
• Remove the bay leaves and serve with a little Dijon mustard on the side.

EASY CHICKEN CASSEROLE

Steps:

• Preheat the oven 190C/170C Fan/Gas 5. Season the chicken thighs all over with a little salt and lots of black pepper.
• Heat the oil in a large non-stick frying pan over a medium heat and fry the chicken for 7-8 minutes, skin-side down, or until the skin is nicely browned. Turn and cook on the other side for 3 minutes more. Transfer to a plate.
• Return the pan to the heat and add the onion, bacon and mushrooms. Fry over a medium-high heat for 4-5 minutes, or until lightly browned, stirring regularly. Tip into a medium, lidded oven-safe pan or casserole. Add the carrots and flour and toss together well.
• Sprinkle with the thyme, then pour in the stock, a little at a time, stirring well between each addition. Add the chicken pieces back to the pan and bring to a gentle simmer. Cover the pan with a lid.
• Place in the oven and cook for 45 minutes. Take out of the oven and stir in the leeks. Return to the oven for a further 15 minutes, or until the chicken and leeks are tender and the sauce has thickened. Serve.

SIMPLE BAKED CHICKEN BREAST FILLETS

Steps:

• Preheat oven to 350'.
• Wash chicken fillets and pat dry.
• In a baking dish, spray Pam well.
• Place chicken fillets in baking dish.
• Sprinkle top and bottom with seasoning salt and black pepper, to your own taste.
• Add 1Tbs. of butter to each chicken fillet, using up the amount of butter stated.
• Place in oven and bake 30-45 minutes, or until no longer pink.
• Serve either as a main meat or as a chicken sandwich.

CHICKEN FILLET CASSEROLE

Steps:

• Rinse and pat dry the chicken.
• Drain champignon mushrooms.
• Put chicken into a lightly greased baking dish.
• Mix together remaining ingredients and pour over it.
• Bake uncovered at 370 degrees for about 60 minutes
• After 30 minutes stir completely.
• Serve with rice.