Posted on May 19, 2015 by Jenny Cromack

 

This healthy and low calorie chicken and mushroom casserole recipe with bacon and peas is super tasty. The recipe makes 4 portions so great for bulk making and freezing to ensure you always have a meal prepared on those busy days!

Chicken and Mushroom Casserole Recipe

Kcal 260 Protein 32g Carbs 3g Fat 13g Sat 3g

Ingredients

1 tbsp olive oil

500g of boneless and skinless chicken thighs

a little flour for dusting

50g of bacon

300g of button mushrooms

2 large shallots, chopped

250ml chicken stock

50g frozen peas

handful of finely chopped parsley

Method

Season and dust the chicken, place in a frying pan and brown all over and then remove from the pan.

Cook the bacon and mushrooms until softened then remove from the pan.

Cook the shallots for 5 minutes and then add the stock and leave to bubble for 2 mins.

Add the chicken bacon and mushrooms and cook for a further 15 minutes.

Add the peas and parsley and cook for an additional 2 minutes, then serve and enjoy!