Creamy Chicken and Mushroom Recipe with Condensed Soup #Ad

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

Slice the ends off the onion, slice in half, peel, and slice into half moons.

Peel and finely chop the garlic cloves and set aside with the onion.

Thinly slice the closed-cup mushrooms.

Heat a small amount of olive oil in a casserole dish over medium heat.

Add the sliced mushrooms, garlic, and onion to the casserole and fry for 5 minutes.

Add the can of condensed cream of mushroom soup, semi-skimmed milk, wholegrain mustard, salt, and pepper to the casserole and stir until combined.

Add the cooked chicken to the casserole and stir until coated in the sauce.

Grate parmesan cheese over the mixture until covered.

Place the casserole in an oven pre-heated to 180°C / 350°F and bake for about 25 minutes.

Remove from the oven when the topping is golden and the sauce is bubbling.

Sprinkle with freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens