CREAMY CHICKEN CASSEROLE

INGREDIENTS

• 2 tablespoons olive oil
• 600g brown pickling onions, peeled, halved
• 250g button mushrooms
• 600g chicken thigh fillets, halved
• 1/2 cup dry white wine
• 1 cup Massel chicken style liquid stock
• 1 tablespoon cornflour
• 185ml can light and creamy evaporated milk
• 1 1/2 tablespoons dijon mustard
• 1 tablespoon finely chopped fresh tarragon
• Cooked tagliatelle pasta, to serve
• Fresh tarragon, extra, to serve

How to Make

1.Heat half the oil in a large heavy-based, flameproof casserole dish over medium- high heat. Add onion. Cook, stirring, for 6 minutes or until browned. Transfer to a bowl. Add mushrooms to dish. Cook, stirring, for 4 minutes or until golden. Transfer to bowl. Heat remaining oil in dish. Cook chicken, in batches, for 3 to 4 minutes or until browned.

2.Return chicken, onion and mushrooms to dish with wine. Bring to the boil. Boil for 1 minute or until reduced. Add stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minutes or until chicken is cooked through. Using tongs, transfer chicken to a bowl. Cover to keep warm. Increase heat to medium-high. Bring to a gentle boil. Boil for 10 minutes or until onion is tender.

3.Meanwhile, blend cornflour, milk, mustard and tarragon together in a large jug until smooth.

4.Stirring constantly, add milk mixture to dish. Bring to the boil. Cook, stirring, for 1 minute or until sauce thickens slightly. Return chicken to pan. Cook for 1 to 2 minutes or until heated through. Serve chicken with tagliatelle and sprinkle with extra tarragon.

NUTRITION

• 2120 kj
  ENERGY
 
• 27g
  FAT TOTAL
 
• 8g
  SATURATED FAT
 
• 4g
  FIBRE
 
• 34g
  PROTEIN
• 130mg
  CHOLESTEROL
 
• 1711.41mg
  SODIUM
 
• 24g
  CARBS (SUGAR)
 
• 28g
  CARBS (TOTAL)

All nutrition values are per serve