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Creamy chicken casserole

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 12
Servings 6
Time 15 min


  • 10
    sunflower oil
  • 12
    pickling onions
  • 30
  • 40
    cake flour
  • 250
    non-dairy cream
  • 15
    English mustard
  • 340
    apple cider
  • 12
    chicken thighs
  • 6
    baby gem squash, quartered
  • 6
    carrots, cut into chunks
  • 15
    mustard seeds
  • cooked tagliatelle or linguini, to serve


50 min
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.

Read more on: poultry  |  bake

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