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By: Caroline M.
| Description: | I love going to dinner at my Mother in Laws house because she just might cook this simple but delicious recipe. I cook the casserole on the weekend and then put the breadcrumb topping on before putting it back into the oven to heat and crisp. Great idea for the working people who do not necessarily want to cook every night. This recipe can be divided into individual portions and cooked, then frozen and the topping put on when you need it. | |
| Time: | 1 hr 45 min (15 min to prepare, 1 hr 30 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | English | |
| Number of Servings: | 6 | |
| Ingredients: | ||
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2 pounds chicken thighs, boneless and skinless 2 clove garlic - crushed 2 tablespoons fresh dill - chopped 1/4 pound button mushrooms (cleaned) 1 cup fresh bread crumbs 1/4 cup sesame seeds 1/4 cup parmesan cheese (grated or shredded) 3 slices bacon 1 tbsp olive oil 1 package cream of mushroom soup mix 1/2 L 1/4water 1/4 tsp pepper |
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| Directions: | ||
| Cut chicken into large but bite size pieces and in batches, seal them in a frying pan with the oil - they don't need to be brown, just sealed. Once they are sealed, place in a large casserole dish. Next add the quartered mushrooms and garlic to the same pan and saute for 3 - 4 minutes. Add this to the casserole dish and stir. Add the fresh dill and stir again. Next mix the dried mushroom soup mix with 500 ml water. Place in a moderate oven covered for 1 hour. Remove lid and cook for a further 20 minutes. Meanwhile, dry fry the bacon and drain on absorbent paper. Dice the bacon really finely or place into a food processor. Mix the bacon, breadcrumbs cheese and sesame seeds together and sprinkle over the top of the casserole. Put back into the oven until breadcrumb mixture is crisp. Serve with seasonal vegetables. | ||
| Notes: | ||
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