Creamy chicken with mushrooms and bacon casserole
15
18
4
No
Ingredients
- 4 bacon slices, chopped into chunks
- 3 diced chicken breasts, without skin
- 1/2 container of minced mushrooms 227 g
- 1/2 minced leek
- 1 can of 284 ml of condensed mushrooms cream
Preparation
Side-by-side mode
- In a large casserole, cook bacon for 4 to 5 minutes until crispy. Drain with paper towels, being careful to keep 15 ml (1 tablespoon) of bacon fat in the casserole.
- In the same casserole, cook diced chicken for 3 to 4 minutes.
- Add mushrooms and leek. Continue cooking for 6 to 8 minutes while stirring from time to time until chicken flesh loses its pink colour.
- Set the bacon back in the casserole and add the mushrooms, cream, and milk. Stir. Bring to a boil, then let simmer for 5 to 8 minutes at low heat. Pepper.
Did you know that...
To keep leeks in the freezer for a long time, they must be clean, dry, cut and in an airtight bag or container.
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