Quick chicken, tomato and mushroom casserole

Quick chicken, tomato and mushroom casserole


2 people made this

About this recipe: An easy midweek chicken dish that the whole family will enjoy. It consists of a homemade tomato-mushroom sauce over breaded chicken breasts and is ready in just over half an hour!

Jo Ann

Serves: 4 

  • 180ml chicken stock
  • 1 1/2 tablespoons tomato puree
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1 clove garlic, minced
  • 4 boneless, skinless chicken breasts
  • 20g dry breadcrumbs
  • 2 teaspoons olive oil
  • 140g fresh mushrooms, sliced

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. In a medium bowl, combine the stock, tomato puree, black pepper, oregano, salt and garlic. Mix well and set aside.
  2. Dredge the chicken in the breadcrumbs, coating well. Heat oil in a large pan or casserole pot over medium high heat. Cook the chicken in the oil for 2 minutes per side, or until lightly browned.
  3. Add the stock mixture and mushrooms to the pot; bring to the boil. Cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
  4. Bring stock mixture to the boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.

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Reviews (1)


Lovely recipe, enjoyed by all. I added more water, however I didn't need to in the end. I served mines with pasta, would be nice with crusty bread to soak up the sauce. Will make again! - 02 Feb 2016

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