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Quick chicken, tomato and mushroom casserole
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!
Ingredients
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
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- In a medium bowl, combine the stock, tomato puree, black pepper, oregano, salt and garlic. Mix well and set aside.
- 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.
- 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.
- 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 & ratings
Average global rating:
(552)
Reviews in English (396)
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
This is a fantastic dish! My husband ate his over rice and I had mine over whole grain pasta. Served with a green bean and carrot mixture (French blend of Haricot Vert Green Beans, Wax Beans, and Baby Carrots), it was a complete meal. I DEFINATELY agree with the other reviewers in that there is not enough sauce. I would use more like the following: 5 cups chicken broth 6oz. can tomato paste 1 2/3 teaspoon ground black pepper 3 1/3 teaspoon dried oregano 1 teaspoon salt 6-7 cloves garlic, minced 4-6 boneless, skinless chicken breast halves 3/4 cup dry bread crumbs 2-4 teaspoons olive oil 16oz. fresh mushrooms (sliced) - 24 Nov 2007 (Review from Allrecipes US | Canada)
I was confused by whether the ingredient is tomato paste or tomato sauce - if you read closely, you'll see both are mentioned. I decided to use paste, and it seemed to work. I pounded the breasts thin to ensure even cooking, and I used Italian herb-flavored chicken broth as well as Italian seasoned bread crumbs. The sauce was just enough for two breasts, so I agree with the other reviewers that you would need to increase all of the sauce ingredients if you were serving this for more than two. With all of that nitpickiness out of the way, I must say that this recipe is very good. The breasts were moist, the flavor was satisfying. It is going into my regular repertoire. - 30 Apr 2003 (Review from Allrecipes US | Canada)