Creamy Chicken And Mushroom Bake Recipe

About this recipe

This comforting dinner combines tender chicken breasts with a creamy mushroom sauce, topped with savory beef slices and crunchy almonds for a satisfying meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 250 g Sardar Chicken Sausage / Frankfurter
• 125 g White Shimeji Mushroom (Anabe)
• 1 pc (200 g) Amul Sour Cream

Instructions

1. 1. Preheat your oven to 325°F (165°C) and grease an 8-inch or 9-inch square casserole dish.
2. 2. Place the chicken breasts in the bottom of the prepared casserole dish, ensuring they are evenly spaced.
3. 3. Slice the chicken sausages into thin rounds and layer them over each chicken breast, covering them completely.
4. 4. In a mixing bowl, combine the sour cream and white shimeji mushrooms. Stir until well blended.
5. 5. Pour the creamy mixture evenly over the chicken and sausage, ensuring all pieces are well coated.
6. 6. Place the casserole dish in the preheated oven and bake uncovered for 1 hour, or until the chicken is fully cooked and the sauce is bubbling.
7. 7. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your creamy chicken and mushroom bake!