Chicken and Parsley Casserole Recipe

This will serve about 4 people, delicious when served with new potato’s.

• Turn oven on, 160°C/325°F (Thats Gas Mark 5)
• Fry the chicken in 50g/2oz of butter until it is golden on both sides, transferring to a large casserole dish when finished.
• Chop the bacon and onions and fry them (in olive oil or butter)until they are golden brown.
• Sprinkle the bacon onion mixture over the chicken.
• Melt the remaining 1oz of butter in the frying pan (moderate heat) and stir in the flour. Cook without browning for 2 minutes
• Gradually blend in the milk
• Add the bay leaf, herbs and crumbled stock cube
• Continue cooking until the sauce comes to the boil and thickens. Season with salt and pepper.
• Pour the sauce over the chicken.
• Cover the Casserole dish with its lid (or aluminium foil if there isn’t a lid)
• Hopefully the oven will be preheated by now, put the casserole dish into the oven and cook it for 1 hour.
• After one hour, add the mushrooms to the casserole. Put back into the oven (covered) for another 30 minutes.
• Before serving, sprinkle with the chopped parsley

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