SOUTH AFRICAN CHICKEN MUSHROOM CASSEROLE

Out of the oven

Before going in the oven with the sauce on top.

Chicken and mushrooms in the dish before the sauce is poured over top. Clearly a super easy and super quick meal to put together!

Below another time I made it with the topping included and a little extra curry powder. I would have added the topping for the most recent time I made it but I didn't have any sliced almonds in the house. Clearly this dish is not super attractive, but trust me it is very tasty indeed, and there are suggestions below to doctor the recipe a bit to make it look prettier.

SOUTH AFRICAN CHICKEN MUSHROOM CASSEROLE

An easy, tasty supper casserole. Start with a bought roast chicken and what could be simpler? I have made this recipe several times. You can serve it with a salad, over cauli-rice or wild rice or cooked quinoa (or mix these with cauli-rice for a more substantial "rice") if you are in maintenance. This recipe comes from South Africa.

My friend got a cookbook from me and this recipe was in it. She made this for a dinner when we went over to her house. We all enjoyed it.

This recipe uses very simple ingredients. Although there is a titch of curry in this recipe, I would not call this chicken curry, as it is added more as a flavor booster than anything. If it was to be a curry dish, and you can certainly make it that, you'd need to add at least 2 tsp of curry or use less, but use a hot curry powder.

It will reheat well the next day, if there are any leftovers.

This is a one-of-a-kind recipe and most unusual. I hope you will try it as I am convinced you will enjoy it and make it again, if not simply for the fact that it is a tasty dish and so quick and easy to assemble.

If you like, this recipe lends itself well to adding onions to the dish - cook them along with the mushrooms, if you decide to add them.

This lovely creamy South African Chicken Mushroom casserole is bound to become a favorite if you try it. It is so unusual, too. For a different flavor profile, you could add some sun-dried tomatoes to this dish. It will add a pretty pop of color.

I only used 12 oz of mushrooms but you could easily use 1 lb of fresh, sliced mushrooms to make this dish more substantial. You could sprinkle the top of this dish with bits of flat-leaf parsley for some color and interest.

Ingredients:

1 roasted chicken (4 cups; 1 L)
12 oz fresh mushrooms (340 g)
1 tbsp butter (15 mL)
Curry Sauce:
1 cup whipping cream (250 mL)
6 tbsp tomato paste (90 mL)
1/4 cup olive oil (50 mL)
2 tbsp white vinegar (25 mL)
1 tsp curry powder (5 mL)
1 tsp dry mustard (5 mL)
Sweetener equal to 1 tsp sugar (5 mL)
1/2 tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)
Topping:
1/4 cup sliced almonds, toasted (50 mL)
1 tbsp butter (15 mL)

Instructions:

Debone chicken and cut into bite-size pieces. Place in 9 x 13-inch (23 x 33 cm) glass baking dish. In large frying pan, fry mushrooms in butter until softened. Layer over chicken.

Curry Sauce: In medium bowl, whisk together whipping cream, tomato paste, olive oil, white vinegar, curry powder, dry mustard, sweetener, salt and pepper.

Pour sauce over chicken and mushroom layers.

Topping: Sprinkle almonds over casserole and dot with butter.

Bake in 350°F (180°C) oven 30 minutes.

Yield: 8 servings

1 serving

342.7 calories

30.1 g protein

26.9 g fat

0.1 g fiber

3.9 g carbs

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