Creamy chicken casserole

Ideas
6 servings Prep: 15 mins, Cooking: 50 mins
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Poultry

By Food24 November 03 2009
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Ingredients (12)

10.00 ml sunflower oil
12.00 pickling onions
30.00 ml butter
40.00 ml flour — cake
250.00 ml non-dairy cream
15.00 ml english mustard
340.00 ml apple — cider
12.00 chicken — thighs
6.00 gem squash — baby
6.00 carrots — cut into chunks
15.00 ml mustard — seeds
pasta — tagliatelle or linguini, cooked, to serve
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Method:

Preheat oven to 180 ºC. Heat the oil in a saucepan. Add onions and cook over medium heat until well browned. Remove from the pan.
Melt the butter in the saucepan. Add flour and stir for 30 seconds. Gradually add non-dairy cream, stirring to prevent lumps. Stir in mustard and cider and continue to stir until slightly thickened. Remove from heat.
Place chicken thighs, gem squash, carrot and onions in a greased, ovenproof dish. Cover with the prepared sauce. Sprinkle with the mustard seeds and bake in the oven for 40 minutes, until chicken is cooked through.
Dish up a portion of pasta per plate. Top with 2 chicken thighs, vegetables and sauce. Season with salt and freshly ground black pepper.
Serves 6.



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