Mexican Chicken & Mushroom Casserole

  • Serves: 46
  • Cooks In: 40 minutes
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Ingredients

¼ cup plain flour
8 (about 1.4kg) chicken thigh fillets, trimmed
2 tbs vegetable oil
1 brown onion, finely chopped
400g button mushrooms, trimmed
40g sachet Fajita seasoning
453g jar mild tomato salsa
1 cup chicken stock
¼ cup coriander leaves
1 tbs jalapeno chilli, drained, finely chopped
Lime wedges & warm tortillas, to serve, optional

Method

1

Place flour on a plate and season. Dust chicken in seasoned flour. Shake off excess. Reserve any remaining flour. Heat half the oil in a large flameproof casserole dish or large deep frying pan over high heat until hot. Cook the chicken, in two batches, for 2-3 minutes on each side, or until browned. Remove to a plate.

2

Reduce heat to medium. Add remaining oil and onion to same dish. Cook, stirring occasionally, for 5 minutes, or until soft. Add mushrooms, Fajita seasoning and reserved flour. Cook, stirring for 1 minute.

3

Return chicken to pan with salsa and stock. Bring to boil. Reduce heat. Cover and simmer gently for 25 minutes, or until chicken is just cooked.Remove lid. Simmer for a further 5 minutes, or until sauce is thickened slightly. Sprinkle over coriander and jalapeno. Serve with lime wedges and warm tortillas.

Ingredients

 ¼ cup plain flour
 8 (about 1.4kg) chicken thigh fillets, trimmed
 2 tbs vegetable oil
 1 brown onion, finely chopped
 400g button mushrooms, trimmed
 40g sachet Fajita seasoning
 453g jar mild tomato salsa
 1 cup chicken stock
 ¼ cup coriander leaves
 1 tbs jalapeno chilli, drained, finely chopped
 Lime wedges & warm tortillas, to serve, optional

Directions

1

Place flour on a plate and season. Dust chicken in seasoned flour. Shake off excess. Reserve any remaining flour. Heat half the oil in a large flameproof casserole dish or large deep frying pan over high heat until hot. Cook the chicken, in two batches, for 2-3 minutes on each side, or until browned. Remove to a plate.

2

Reduce heat to medium. Add remaining oil and onion to same dish. Cook, stirring occasionally, for 5 minutes, or until soft. Add mushrooms, Fajita seasoning and reserved flour. Cook, stirring for 1 minute.

3

Return chicken to pan with salsa and stock. Bring to boil. Reduce heat. Cover and simmer gently for 25 minutes, or until chicken is just cooked.Remove lid. Simmer for a further 5 minutes, or until sauce is thickened slightly. Sprinkle over coriander and jalapeno. Serve with lime wedges and warm tortillas.

Mexican Chicken & Mushroom Casserole

Tags:

 Chicken, Dinner

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