Chicken and mushroom casserole

Chicken and mushroom casserole

* NUT FREE

Ingredients 10 serves 15 serves 25 serves
Rice, long grain, raw 1kg 1.5kg 2.5kg
Canola oil 20mL  30mL 50mL
Onion, chopped 400g 600g 1kg
Garlic, crushed 10g 20g 30g
Mushrooms, sliced 700g 1kg 1.7kg
Celery, chopped 135g 265g 400g
Canned diced tomatoes (no added salt)  700g 1kg 1.7kg
Canned cream of mushroom soup (reduced salt) 800g 1.2kg 2kg
Mixed herbs, dried 1 tablespoon 1 ½ tablespoons 2 tablespoons
Chicken, cooked, shredded 1kg 1.5kg 2.5kg
Water 300mL 500mL 800mL
Parsley, chopped ½ cup ¾ cup 1 ½ cup

 

Method

  1. Cook rice according to packet instructions.
  2. Heat oil in a large saucepan, add onion and cook over a medium to high heat until transparent. Add garlic, mushrooms and celery and cook until soft.
  3. Stir in tomatoes, mushroom soup, dried herbs, cooked chicken and water; cook for 30 to 40 minutes.
  4. Mix in chopped parsley and serve with rice.

 

Tips

  • To make this vegetarian, replace the chicken with equal quantities of canned chickpeas or butter beans.
  • You can replace the fresh mushrooms with champignons. Champignons are often a cheaper alternative to mushrooms and will keep their shape when cooked.

 

Healthy Choices category: AMBER (Choose carefully)

 

Recipe adapted with permission from Healthy Food Guidelines – Recipe book for supported residential services, Nutrition Australia.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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