Creamy Chicken & Mushroom Casserole

Prep Time: 5min , Cooking Time: 45min, Serves: 6-8

You Will Need:

  • 1kg Chicken (About 10-12pieces, I used thighs & drumsticks).
  • 125g Mushrooms sliced
  • 200ml Fresh Milk
  • 200ml Fresh Cream
  • 1 Cup Frozen  Peas (Optional)
  • 1 Medium Onion, finely chopped
  • 1/2 Green Pepper, finely chopped
  • 4 Garlic cloves, finely chopped
  • 1 Tbs Dried Origano
  • 1 Tbs Dried Italian Herbs
  • 1 Tbs Chicken Spice
  • 1 Tbs Ina Paarman’s Rosemary & Olive Seasoning
  • 2 Tbs Chopped fresh Parsley
  • 2 Tbs Cream of Mushroom soup powder dissolved in a bit milk ( you can substitute with Cornflour
  • Olive Oil for sautéing
  • Salt & Pepper to taste


  • In a heavy pot, sauté onions and green pepper until soft, add garlic and stir.
  • Add all the dry herbs and spices and mix together.
  • Add Chicken and stir, close the lid and let it cook for about 10minutes. Season with salt & pepper.
  • Add Milk & Cream, keep stirring the meat so that the sauce is well distributed in the pot. Let this simmer on low heat for another 20min.
  • Add mushrooms & peas and cook this for another 5minutes of so or until the vegetables are cooked.
  • Taste the sauce and add more seasoning if required then add fresh parsley.
  • Now dissolve the Cream of Mushroom soup in a bit of milk and add to your casserole. Let it cook for a few minutes until the sauce is thick and creamy.
  • Serve with Rice and Vegetables