Chicken & Mushroom Casserole
Chicken & Mushroom Casserole
Serves 4
500g chicken pieces
1 tbsp olive oil
1 tbsp butter
1 -1/2 cups sliced mushrooms
1 brown onion diced
2 cloves garlic crushed
1 red chilli finely sliced
1 red capsicum sliced
1 400g can diced tomatoes
1 tsp dried oregano
1 tsp smoked paprika
2 cups chicken stock
1/4 cup fresh parsley chopped
salt and pepper
Nuts & Bolts
1. In a heavy base pot with lid place oil and chicken pieces cook on a medium to high heat to add colour on all sides of chicken. Remove from pan a set aside for later.
2. In same pot on medium heat add butter, onions and cook for 5 minutes. Add mushrooms, garlic, chilli, cook for a further 3 minutes.
3. Add capsicum cook for 2 minutes. Add tomatoes, oregano, paprika, parsley and stock. Return chicken mix well. Turn heat down to a simmer place lid on pot, cook for a further 30 minutes or until chicken is tender. Season to taste.
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.