
Chicken and Mushroom Casserole
⏳ Time
1 hour 30 minutes
🥕 Ingredients
17
🍽️ Servings
6
Description
You can use seasonal wild mushrooms instead of champignons, such as chanterelles or porcini. Truffle oil can be omitted if you don't like it.
Ingredients
- Chicken fillet - 17.6 oz
- Chicken Egg - 1 piece
- Potato - 2 lbs
- Onion - 1 head
- Carrot - 1 piece
- Frozen green bean pods - 3.5 oz
- Champignons - 5.3 oz
- Parsley - 0.7 oz
- Parmesan Cheese - 1.8 oz
- Truffle Oil - to taste
- Butter - 3.5 oz
- Sugar - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Bay leaf - 1 piece
- Allspice berries - 2 pieces
- Vegetable Oil - 2 fl oz
Step by Step guide
Step 1
Prepare all the ingredients. Take the peas out of the freezer.
Step 2
Place the chicken breast in cold water, add bay leaf and allspice, bring to a boil, and let it simmer covered for 20 minutes.
Step 3
Peel the potatoes, cut them into quarters, and boil until tender.
Step 4
Mash the cooked potatoes into a puree with truffle and cream butter.
Step 5
Season the puree with salt and pepper to taste, and stir in the egg.
Step 6
Finely chop the onion and coarsely chop the mushrooms.
Step 7
Dice the carrot into 5 mm cubes.
Step 8
In vegetable oil, sauté the onion until soft, then add the mushrooms and cook everything together over high heat until golden brown. Transfer to a large bowl.
Step 9
Sauté the carrots in the same skillet with some vegetable oil until they are tender, then add sugar and glaze over high heat.
Step 10
Dice the cooked chicken into small cubes, about 1 cm on each side.
Step 11
Add the carrot, chicken, peas, and finely chopped parsley to the bowl with the onions and mushrooms. Season with salt and pepper, and mix well.
Step 12
Spread this mixture into a baking dish, then top it with the puree.
Step 13
Sprinkle with Parmesan cheese and place in the oven preheated to 392°F for 15 minutes.
Step 14
Serve the chicken casserole hot or cold.
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