Chicken Casserole

PREP TIME: 1 h 15min
SERVES: 4-6
Cook this creamy, comforting stew for any time of the year. This super-simple, chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners.
Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.
Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
Remove the bay leaves and serve with a little Dijon mustard on the side.