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Autumn Spice Chicken Casserole

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Energy (kJ)

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

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0kJ

0.0g

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0mg

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0.00g

0IU

0.0mg

0mg

0.00mg

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  • 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.