Smoky Chicken, Mushroom and Bacon Casserole

Smoky Chicken, Mushroom and Bacon Casserole

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Button mushrooms, bacon, cream and mustard give this chicken casserole a delicious taste and creamy texture.

  • Recipe serves4
  • Preparation time5 minutes
  • Cooking time40 minutes


  • 1 sachet KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce
  • 1.5 kg Chicken thighs, skin removed
  • 5 ml Wholegrain mustard
  • 200 ml cold water
  • 200 ml cold milk
  • 4 Rashers rindless bacon, roughly chopped
  • 250 g Button mushrooms, sliced
  • 1 tbsp olive oil
  • 125 ml Cream
  • 2 tsp Lemon thyme leaves (optional)


  • Preheat oven to 200°C.
  • Place chicken into an oven proof dish and season with salt and pepper.
  • Heat oil in a large frying pan over medium heat until sizzling.
  • Add mushrooms and bacon.
  • Cook, stirring, for 5 – 10 minutes or until tender.
  • Add milk and water to the pan and stir in the contents of the sachet of KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce together with the cream and mustard.
  • Stir until combined then bring to the boil.
  • Remove from heat.
  • If you're using lemon thyme, stir it in.
  • Pour the sauce over the chicken.
  • Bake, uncovered, for 30 minutes or until cooked through.
  • Serve with steamed rice and green beans.