Creamy Chicken and Mushroom Casserole | One Pot Chef

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce sodium and additives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

breadcrumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Crushed crackers provide a similar texture at a lower cost.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Canned chicken is a cost-effective protein option.

Heat a little olive oil in a pot.

Add 2 large diced chicken breast fillets (400-500g) to the pot and stir for about 4-5 minutes until almost cooked.

Remove the chicken and set aside.

In the same pot, add 1 medium-sized brown onion and cook, stirring for a few minutes until softened.

Add 200g quartered button mushrooms and stir for another 2-3 minutes until softened.

Stir in 1 tablespoon of Dijon mustard and 1/4 cup of plain flour until combined.

Gradually add 250ml of liquid chicken stock, stirring until thickened.

Return the cooked chicken to the pot along with any juices and stir through.

Cover with a lid, reduce the heat to low, and simmer for about 15 minutes.

Remove the lid and check the mixture.

Add 1/4 cup of sour cream, season with salt and black pepper, and stir over heat until hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens