Chicken Casserole with Mushrooms

Next time you roast a chicken on Sunday and are left wondering what to do with the leftovers, remember this recipe. Chicken casserole with mushrooms is an excellent idea for a quick meal that can be served simply with bread or a bowl of salad.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Meat, chicken, breasts

  • 50 g Butter, unsalted

  • 1 piece Onion, raw

  • 100 g Mushrooms, mushrooms, fresh

  • 30 g Wheat flour, white, multi-purpose

  • 500 ml Milk, whole milk

  • pieces Salt, table

  • 100 g Cheese, edamame

  • 0.5 piece Juice, lemon

Steps

  1. Cut the roasted meat into pieces. Peel and finely chop the onion, and clean the mushrooms with a damp cloth (if necessary, rinse them quickly under running water) and cut them into pieces.

  2. Melt 20 g of butter in a pan and sauté the chopped onion until translucent. Add the chopped mushrooms and quickly sauté them together with the onion while stirring.

  3. In a small pot, melt the remaining butter and lightly brown the flour in it. Remove from heat and gradually stir in the warm milk. Return to the heat and cook while continuously stirring until the sauce thickens. Remove the pot from the heat and mix in the chicken meat and sautéed mushrooms into the prepared béchamel sauce.

  4. Preheat the oven to 180 degrees Celsius. Grease a deep casserole dish with butter and sprinkle with breadcrumbs. Pour the prepared mixture into the dish, spread it evenly, and top with grated cheese. Place the dish in the preheated oven for 25 minutes until the cheese melts and turns golden brown. Once the dish is baked, drizzle with lemon juice and serve with bread.

Nutrition Information (Per 100g)

  • Calories: 200.28 kcal
  • Fat: 13.37 g
    • Saturated Fat: 6.83 g
  • Carbohydrates: 4.98 g
    • Sugars: 0.85 g
  • Protein: 12.94 g
  • Fiber: 0.28 g