Chicken and Mushroom Casserole Recipe

This chicken casserole recipe is easy and quick to make. It can be made in larger quantities and then boxed up to put in the freezer. You can vary the basic recipe according to you taste. This recipe is good for 2. Double up for 4.
Ingredients
2 chicken breasts off the bone
2 medium onions chopped
2 garlic cloves chopped fine
2 rashers of smoked bacon chopped
2 cups--225gm--8ozs sliced mushrooms
1 tablespoon of olive oil
1 teaspoon of dried sage
salt and pepper
1 tablespoon of balsamic vinegar
140ml--1/4 pint of water
1 teaspoon of cornflour
2 teaspoons of water
Method
Place the chicken breasts into a casserole dish. Add the onions, garlic, bacon, mushrooms, sage, salt and pepper, balsamic vinegar and water. Drizzle the olive oil on the top. Cover with foil. Put on the lid and cook at gas 5, 190C or 375F for 1 hour thirty minutes. Mix the cornflour and 2 teaspoons of water add to the casserole and stir so that the sauce thickens. Serve
Variations
1. Add red wine or white wine instead of water.
2. Add lager, stout, brown ale or beer instead of water.
3. Chop the chicken into chunks instead of leaving the breasts whole.
4. Add a can of haricot beans, red kidney beans or chickpeas to extend the casserole.
Serve
This is good with a salad, baked potatoes or pasta .
Enjoy



The raw ingredients for the chicken and mushroom casserole.
The Chicken and mushroom casserole is ready for the oven.
The Chicken and Mushroom casserole comes out of the oven ready to have the sauce thickened.

Lancashire Hotpot Casserole Recipe

Lancashire hotpot is a traditional casserole which originates in my county. There are variations on this casserole but the basic idea is similar. It consists of a lamb sauce layered with potatoes.
This recipe is one I like.
Ingredients
1 shoulder of lamb with the meat removed from the bone and chopped into bite sized chunks. I like to remove chunks of fat and leave lean meat
2 onions diced
1 pint-500ml stock, use homemade or a lamb stock cube
1 teaspoon of thyme
salt and pepper
2 cloves of chopped garlic
1 teaspoon of Worcester sauce
1 tablespoon of olive oil
6 large potatoes peeled and cut into slices
Method
Put the oil into a frying pan, heat and fry the onions till they are cooked and brown. Add the lamb chunks and fry till brown. Add the garlic, worcester sauce, salt, pepper, thyme and stock. In a casserole dish put half of the meat sauce, cover with a layer of half the potatoes, cover with the rest of the meat sauce and cover with the potato slices. If the casserole is to dry add a few more tablespoons of stock. Cover with foil and the casserole lid. Cook at gas 5, 190C or 375F for 1 1/2 hours. Remove the lid and foil. Drizzle some olive oil over the potatoes and cook for 1/2 hour without a lid to brown the potatoes


The meat sauce
Layers of potatoes
The casserole is good with peas.
Enjoy