DIRECT ACCESS RECIPES (CONT.)
Chicken Casserole:
Chicken and Herb Casserole
(Serves 4)
Ingredients
4 chicken portions, skinned, total weight
approx. 800g - 900g
100g / 4oz streaky bacon, chopped
100g / 4oz mushrooms, washed and sliced.
2 large onions, peeled and chopped
50g / 2oz butter
50g / 2oz plain flour seasoned with
1 crumbled chicken oxo cube
500mls / 1 pint milk
1 bay leaf
1 tsp / 5mls dried mixed herbs
salt and pepper
2 tblsps / 30 mls chopped parsley to garnish
Cookware
Large microwave proof casserole dish with lid or a
large bowl covered with a plate. Place on
turntable.
Method
1. Arrange the chicken portions in a large casserole
dish, sprinkle the sliced mushrooms over the
chicken.
2. Melt 25g / 1oz of the butter in a large microwave
proof bowl for approx. 30 seconds. Stir in the
bacon and onion, cover and cook on 'High' power
for 3-4 minutes. Sprinkle over the chicken.
3. Melt the remaining 25g / 1oz of butter in a large
microwave proof jug or bowl. Stir in the seasoned
flour and mix well. Gradually blend in the milk,
stirring continuously until well combined and
smooth. Stir in the bay leaf and herbs. Cook
uncovered on High for 4-5 minutes. Stir thoroughly
every 1 1/2 minutes. (After cooking the sauce
should be glossy, smooth and coat the back of the
spoon.)
4. Pour the sauce over the chicken and stir in,
ensuring the chicken is well covered by the sauce.
Cover the dish and cook on Direct Access -
Chicken Casserole.
5. At the pause, stir. Recover and return to the oven.
Press start.
6. After cooking stir well, garnish with fresh chopped
parsley.
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