White chicken and bacon casserole

Serves: 4 (scaled from 4)


50 g butter
3 large onions
4 rashers bacon
1 bouquet garni
30 ml double cream
2 tbsp parsley
600 ml milk
40 g flour
4 chicken breasts
1 chicken stock cube
100 g mushrooms


Brown chicken in half butter and oil mix and place in casserole. Fry chopped onions and bacon 2 mins, add to chicken. Melt 25g butter, add flour, cook 1 min, remove from heat, blend in milk, return to heat, add stock cube and bouquet garni, boil, season, pour over chicken. Add mushrooms. Cook 1 hr at 180 C. Stir in cream, bring to boil again.


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