Cream Chicken Casserole Microwave Method Recipe
The cream chicken casserole is prepared with chicken thighs and chicken stock flavored with mustard and worcestershire sauce. Cooked with added milk, sour cream and mushrooms, the cream chicken casserole is made in the microwave and can be served with sprinkled parsley. Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
1.5kg chicken thighs
2 onions, chopped
125 g bacon, chopped
2 carrots, thinly sliced
1/4 cup flour
1/2 cup chicken stock
3/4 cup milk
1 teaspoon Worcestershire sauce
2 teaspoons mustard salt and pepper
200 g mushrooms, sliced
1/2 cup sour cream
Directions
1.
Combine all ingredients except the mushrooms and sour cream in a 3-litre casserole dish.
2.
Cover, cook for 30-35 minutes on MEDIUM HIGH, stirring 2-3 times during cooking.
3.
Stir in mushrooms and sour cream.
Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.
4.
Sprinkle with chopped parsley and serve.
Combine all ingredients except the mushrooms and sour cream in a 3-litre casserole dish.
2.
Cover, cook for 30-35 minutes on MEDIUM HIGH, stirring 2-3 times during cooking.
3.
Stir in mushrooms and sour cream.
Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.
4.
Sprinkle with chopped parsley and serve.
