Creamy Chicken and Mushroom Casserole

This delicious, creamy chicken casserole made with free range British chicken is perfect for any day of the week.

Free range chicken (28%), mushroom stock (water, mushroom extract, maltodextrin, salt, yeast extracts, glucose syrup, flavourings, sunflower oil, citric acid) single cream (14%) (MILK), MILK, mushroom (11%), onion,WHEAT flour (Calcium, Iron, Niacin, Thiamine), rice starch, rapeseed oil,wholegrain MUSTARD (white wine vinegar, water, MUSTARD seed, honey, salt,brown MUSTARD husk, natural spice flavouring, tarragon), tarragon, salt, black pepper

Energy 875kJ/211kcal, Fat 4.7g of which saturates 2.3g,
Carbohydrate 4.8g of which sugars 2.1g, Protein 7.8g, Salt 1.4g

Can be cooked from frozen or defrost in the fridge overnight.
Not suitable for cooking in a microwave.

  1. Preheat your oven to 170ºC, 325ºF gas mark 3.
  2. Remove this sleeve and plastic wrapping but keep in the wooden baking mould and place on a baking tray. Cover tightly with foil provided. Our wooden baking moulds are suitable for the oven, just make sure they are not too close to a direct flame or element.
  3. Cook for 25 minutes if defrosted or cook for 45 minutes if still frozen. Cook until piping hot.
  4. Leave for a couple of minutes before serving.