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Mushroom Chicken Casserole

I have been meaning to blog about this dish all week, but could not find the time to. Had a such a hectic week, and today I was supposed to go for strawberry picking and have lunch with friends, but that was “cancelled”. So here I am blogging, I guess this was a blessing in disguise for my blog readers😅. Now that is out of the way, let me tell you about this dish.

This Mushroom Chicken Casserole is one of the easiest dishes to make, and it tastes so delicious. I love mushrooms, and I thought I should add them this time around in my chicken casserole, and I could not be happier with the results. The chicken was tender and juicy, the sauce creamy with a hint of chilli and paprika from the Cajun spice. I served the meal with brown rice and green beans. Although I used wine in the chicken, I am aware that some of my readers do not like this option due to various reasons. So, if you are going to be serving this meal for kids, I suggest you replace wine with a chicken stock. Hope you will enjoy this meal like we did💕

Serves: 2 to 4


4 Chicken Pieces

2 Medium Red-Skinned Potatoes

1 Teaspoon Cajun Spice

Salt and Pepper


200g Mixed Mushrooms

1 Medium Onion

125ml Cream

125ml White Wine

2 Cloves Garlic

20g Butter

2 Tablespoons Olive Oil

1 Teaspoon Cajun Spice

2 Teaspoons Fresh Sage, chopped

Salt and Pepper


Preheat the oven to 200℃.

  1. Peel and cut the potatoes into small cubes, and rinse with tap water.
  2. Fill a medium sauce pan with water, season with salt and bring to boil.
  3. Add the cut potatoes and cook over medium heat, until the potatoes are tender when a fork is inserted. It may take about 15 to 20 minutes. Drain the potatoes and leave them to cool.
  4. Put the chicken in a medium casserole baking pan. Season with salt and pepper. Add the diced potatoes, season with Cajun spice and set aside.
  5. On a medium frying pan, heat oil and sauté the onions, garlic and sage on medium-low heat, for about 5 minutes.
  6. Add Butter, then add mushrooms, cook for 5 to 7 minutes, season with salt and pepper. Pour in the wine, cook for 2 minutes, add cream and Cajun spice, stir.
  7. Transfer the mushrooms to the baking pan with potatoes and chicken, and scatter it around.
  8. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for 20 minutes (please see note).
  9. Remove the casserole from the oven and let it stand for at least 10 minutes before serving.
  10. Serve with rice and vegetables.


Cooking time depends on the size of your chicken pieces.  Larger chicken pieces may require additional time.

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