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Autumn Spice Chicken Casserole

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 600 g chicken breast diced
  • 2 tbsp olive oil
  • ½ tsp mace
  • Pinch of nutmeg
  • 50 ml Madeira wine (optional)
  • 30 g clarified butter
  • 25 g flour
  • 550 ml water
  • 1 Knorr Chicken Stock Pot
  • 200 g wild mushrooms
  • 50 ml double cream
  • 10 g micro parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

404kcal

Energy (kJ)

1684kJ

Protein (g)

32.3g

Carbohydrate incl. fibre (g)

11.4g

Carbohydrate excl. fibre (g)

9.2g

Sugar (g)

2.5g

Fibre (g)

2.1g

Fat (g)

23.7g

Saturated fat (g)

9.9g

Unsaturated fat (g)

11.3g

Monounsaturated fat (g)

9.4g

Polyunsaturated fat (g)

1.9g

Trans fat (g)

0.0g

Cholesterol (mg)

127mg

Sodium (mg)

920mg

Salt (g)

2.30g

Vitamin A (IU)

238IU

Vitamin C (mg)

0.1mg

Calcium (mg)

20mg

Iron (mg)

0.69mg

Potassium (mg)

535mg

Total

1617kcal

6736kJ

129.4g

45.4g

36.9g

9.9g

8.5g

94.9g

39.5g

45.2g

37.6g

7.6g

0.1g

507mg

3678mg

9.18g

951IU

0.3mg

81mg

2.74mg

2138mg


  • 1 Marinade the chicken in 1 tablespoon olive oil, mace and nutmeg.
  • 2 Heat a large pan, add the chicken, fry for 5 minutes to colour, add the Madeira wine and reduce. Take the chicken out and reserve.
  • 3 Add the butter and flour to the pan to make a roux, stirring the ingredients together and cooking for a further 2 minutes.
  • 4 Gradually add the cold water whisking to make a smooth sauce. Once all the water is added, add the Knorr Chicken Stock Pot and add the chicken back to the sauce, and simmer for 5-10 minutes until the chicken is cooked and tender.
  • 5 Mean while drizzle mushrooms with the rest of the oil, season and grill until cooked.
  • 6 Finish the chicken with cream, check the seasoning, add mushrooms and top with the micro parsley.