Wednesday, 20 August 2014

Slow Cooked Creamy Chicken and Mushroom Casserole

We love our casseroles here at Crystalbrook Cottage!

This recipe is another of our family favourites.  It's so easy and cooks itself in the slow cooker during the day whilst I'm doing other things.  When dinner time comes you just need to cook some rice (I get the rice cooker out for that lol) and serve.

This recipe makes enough for two nights dinner, and at a guess, I would estimate it would serve 12 modest portions when served with rice.

Slow Cooked Creamy Chicken and Mushroom Casserole


1.5kg skinless chicken breast fillets, trimmed and cut in half
3 medium carrots, sliced
3 medium potatoes, diced into 1cm cubes
2 x 420g cans Campbells Cream of Mushroom Condensed Soup
2 x 420g cans Campbells Cream of Chicken Condensed Soup
200g sliced mushrooms


Place the carrots and potatoes in the bottom of the slow cooker.  Place the chicken fillets (raw) on top of the vegetables.  Pour over the tins of soup and completely cover the chicken.  This may seem like a lot of soup but this is what makes the beautiful creamy sauce and you want a lot for your rice to soak up.

Place on Auto for 6 hours.  If your slow cooker doesn't have an auto setting, high for 4 hours or low for 6 - 8 hours.

An hour before the casserole is ready, stir through the mushrooms and continue cooking.

Prior to serving, take out the chicken pieces.  They should be cooked through and break apart easily.  Shred the chicken and return to the pot and stir.  Once your rice is ready, the casserole is ready to serve.  Here I've served mine with savoury brown rice.

Just perfect for these cold winter nights we are having in Melbourne... brrrr!

Until next time

Yours in Stitches

Leanne x

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