Chicken and mushroom casserole

    1 hour 20 min

    Chicken breasts, mushrooms and celery cooked in a cider and herb sauce. So comforting! Serve with mash or crusty bread to mop up all the sauce.


    California, United States
    38 people made this

    Serves: 4 

    • 4 chicken breasts
    • 50g butter, divided
    • 110g onion, chopped
    • 110g celery, chopped
    • 110g mushrooms, sliced
    • 20g plain flour
    • 120ml cider
    • 475ml chicken stock
    • 1 dessertspoon tomato puree
    • 1 bay leaf
    • Sprig of parsley
    • Sprig of thyme
    • Salt and freshly ground black pepper, to taste

    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. Melt half the butter in a large pan over medium heat. Cook the chicken until brown, about 5 minutes per side; transfer to a large casserole pot.
    3. Add the remaining butter to the pan; cook the onion, celery and mushrooms until tender, about 5 minutes. Dust with flour and continue cooking for 3 minutes. Stir in the cider, stock and tomato puree; add the bay leaf, parsley and thyme. Bring to the boil until slightly reduced and the sauce coats the back of a spoon. Season with salt and pepper and pour sauce over chicken.
    4. Cook in the preheated oven until the chicken is cooked through and the sauce is bubbly, 40 to 45 minutes.

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    Reviews in English (3)


    I made this lovely recipe, used chicken thighs, and added diced carrots and half a red pepper. Used a nice dry cider.  -  04 Aug 2016


    Very nice 😊,will definitely make it again.  -  30 Dec 2014


    Had this tonight for dinner. YUMMY!! Cooked it through the night before and dumped it in the slow cooker to warm through while waiting for hubby to finish work. This didn't spoil or overcook it at all. I didn't have fresh thyme and so compromised with dried but wont do that again as it made it a little too herby. All in all, an easy, hearty dinner for the whole family!  -  03 Jul 2013