Chicken mushroom casserole

Name: Chicken mushroom casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 10–12 Chicken fillets (1,5-1,8 kg); 750 g Mushrooms; 2 medium-sized onions; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 heaped tablespoons (approx. 40 g) Flour; 1-2 TABLESPOONS Chicken broth; 250 g Whipped cream; 6-7 TABLESPOONS Wormwood (e.g. Noilly Prat); 100 g Gouda (play); 7-10 Tbsp Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

The sauce is the secret star in this meat dish from the oven! That's why fresh baguette, which you can dip into it, tastes especially good!

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

10–12 Chicken fillets (1,5-1,8 kg)
750 g Mushrooms
2 medium-sized onions
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 heaped tablespoons (approx. 40 g) Flour
1-2 TABLESPOONS Chicken broth
250 g Whipped cream
6-7 TABLESPOONS Wormwood (e.g. Noilly Prat)
100 g Gouda (play)
7-10 Tbsp Parsley

Directions

1
Wash the meat, dab dry and, depending on the size, cut in half or in thirds. Clean, wash and halve the mushrooms. Peel and chop onions.
2
Heat 3 tablespoons of oil in a large frying pan. Fry the meat well in it. Season with salt and pepper. Take out. Heat 2 tablespoons of oil in the frying fat. Fry the mushrooms well in it. Fry the onions briefly.
3
Season with salt and pepper.
4
Add the meat again. Dust with flour and sweat briefly.
5
Stir in just under 1 l water, stock and cream. Bring to the boil, cover and simmer for about 5 minutes. Season to taste with salt, pepper and vermouth. Put into a large casserole dish. Coarsely grate the cheese and sprinkle over it. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes.
6
Garnish with parsley.