Speedy chicken and mushroom casserole

Ingredients 

• 2 teaspoons Alfa One rice bran oil
• 400g diced chicken breast
• 1 medium brown onion, chopped
• 2 rashers middle bacon, trimmed, chopped
• 250g button mushrooms, quartered
• 1/4 cup plain flour
• 1 tablespoon dijon mustard
• 1 cup chicken stock
• 1/2 cup thickened cream
• 2 tablespoons chopped fresh flat-leaf parsley

Method

1. Heat oil in a large frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes or until golden. Transfer to a plate.
2. Add onion and bacon to pan. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add mushroom. Cook, stirring for 2 minutes or until mushroom has started to soften. Stir in flour and mustard. Cook, stirring, for 2 minutes. Gradually stir in stock. Bring to the boil. Return chicken to pan. Cover. Reduce heat to low. Simmer for 15 minutes or until chicken is cooked through.
3. Add cream. Season with salt and pepper. Cook, without boiling, for 3 minutes or until heated through. Stir in parsley. Serve.

Notes

• Budget tip: Use 450g chicken thigh fillet, trimmed, diced, instead of breasts and save around $2.84 in total.

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