Chicken and Mushroom Casserole
A creamy, comforting Chicken & Mushroom Casserole recipe made easy in the Thermomix. Perfect for weeknight dinners, freezer-friendly for busy nights, and versatile enough to use as a filling for pies in your pie maker.
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Servings: 4
Equipment
- TM6 or TM7
Ingredients
- 1 onion quartered
- 3 cloves garlic peeled
- 40 grams butter
- 1 tbsp olive oil
- 200 grams brown mushrooms, quartered
- 1 tsp dried thyme
- 50 grams white wine
- 125 grams chicken stock
- 650 grams chicken breast cut into 4cm pieces
- 2 tbsp flour
- 100 grams frozen peas
- 125 grams thickened cream
- Handful baby spinach Optional
- Squeeze lemon to taste
- Salt and pepper to taste
- 2 tbsp cornflour Optional to thicken
Instructions
- Add onion and garlic to TB (Thermomix Bowl) and chop 3 secs/speed5.
- Add butter and olive oil and cook 4 mins/100℃/speed 1.
- Add mushrooms and cook 4 mins/120℃/reverse/speed 1.
- Add thyme, wine, chicken stock and cook 6 mins/120℃/speed 1/ Simmering basket on lid.
- Taste and season
- Add flour to chicken and mix in.
- Add chicken, cream, peas, and cook 12mins/100℃/reverse/spoon speed/simmering basket on lid.
- Adjust seasoning with salt, pepper, a squeeze of lemon. Add spinach if using and cornflour slurry if you want sauce thicker. Cook 3 mins/100℃/reverse/spoon speed/simmering basket on lid.