Chicken and Mushroom Casserole Recipe

This chicken casserole recipe is easy and quick to make. It can be made in larger quantities and then boxed up to put in the freezer. You can vary the basic recipe according to you taste. This recipe is good for 2. Double up for 4.
Ingredients
2 chicken breasts off the bone
2 medium onions chopped
2 garlic cloves chopped fine
2 rashers of smoked bacon chopped
2 cups--225gm--8ozs sliced mushrooms
1 tablespoon of olive oil
1 teaspoon of dried sage
salt and pepper
1 tablespoon of balsamic vinegar
140ml--1/4 pint of water
1 teaspoon of cornflour
2 teaspoons of water
Method
Place the chicken breasts into a casserole dish. Add the onions, garlic, bacon, mushrooms, sage, salt and pepper, balsamic vinegar and water. Drizzle the olive oil on the top. Cover with foil. Put on the lid and cook at gas 5, 190C or 375F for 1 hour thirty minutes. Mix the cornflour and 2 teaspoons of water add to the casserole and stir so that the sauce thickens. Serve
Variations
1. Add red wine or white wine instead of water.
2. Add lager, stout, brown ale or beer instead of water.
3. Chop the chicken into chunks instead of leaving the breasts whole.
4. Add a can of haricot beans, red kidney beans or chickpeas to extend the casserole.
Serve
This is good with a salad, baked potatoes or pasta .
Enjoy



The raw ingredients for the chicken and mushroom casserole.
The Chicken and mushroom casserole is ready for the oven.
The Chicken and Mushroom casserole comes out of the oven ready to have the sauce thickened.