NZ Creamy Chicken & Double Mushroom Casserole
with Garlic Rice & Parsley
- Milk
Ingredients
2
Garlic
1
Red Onion
1 packet
Jasmine rice
1 sachet
Vegetable Stock Powder
1 packet
Button Mushrooms
300 g
Diced Chicken
1 sachet
Classic Roast Seasoning
1 packet
Tomato Paste
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1
Carrot
Nutrition Values
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into half-moons. Thinly slice button mushrooms. Thinly slice onion (see ingredients). Finely chop parsley.
• In a large frying pan, heat a generous drizzle of olive oil over high heat. Cook mushrooms until browned, 7-8 minutes. Season with salt and pepper. Transfer to a bowl.
If adding chicken, cook with carrot and onion, and cook until tender and cooked through, 5-6 minutes.
• Reduce heat to medium, add tomato paste, Kiwi spice blend and remaining garlic, and cook until fragrant, 1-2 minutes. • Return mushrooms to pan, then add cream (see ingredients), vegetable stock powder, parsley, the brown sugar and water (for the sauce) and cook until slightly thickened, 2-3 minutes. Season to taste.
• Divide garlic rice between bowls. • Top with creamy mushroom casserole. Enjoy!
