Quick Chicken And Mushroom Casserole

Total Time: 43 mins Preparation Time: 10 mins Cook Time: 33 mins

Ingredients

• Servings: 4
• 1 roasting chickens (cooked, bones & skin removed then chopped, use the whole chicken) or 1 roasted deli chicken (cooked, bones & skin removed then chopped, use the whole chicken)
• 1 head broccoli, chopped to florets size
• 2 carrots, julienne
• 1/4 cup frozen peas
• 1 onion, diced
• 6 large mushrooms, sliced
• 420 g cream of mushroom soup (equals to one can)
• 1/4 cup thickened cream (optional) or 1/4 cup heavy cream (optional)

Recipe

• 1 preheat oven at 150oc/300of/gas mark 2.
• 2 chop or pull apart cooked chicken and only place the flesh of the chicken into a large casserole dish (preferable with a lid) discard chicken bones, fat and skin.
• 3 to cook broccoli and carrots, chop them as directed, put them in a microwave proof dish add 1/4 cups of water, cover with microwave proof with lid and cook for three minutes on high.
• 4 add broccoli, carrots, frozen peas, onion, cream of mushroom soup, mushrooms and cream in the casserole dish, mix well without mashing vegetables.
• 5 cover and cook for 30 minutes.
• 6 serve with rice or plain pasta.