Kosher Chicken And Mushroom Bake Recipe

About this recipe

A hearty and flavorful dinner featuring tender chicken, mushrooms, and rice, all baked together in a creamy sauce. Perfect for those seeking a simple yet satisfying kosher meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Cooks & Co Sliced Mushrooms
• - Forest Whole Foods Organic White Quinoa
• - Kallo Organic Mushroom Stock Cubes
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a 13 x 9-inch baking dish, combine 2 diced carrots and 3/4 cup of quinoa, spreading them evenly across the bottom.
3. 3. In a medium bowl, mix 1 cup of vegetable broth and 1 cup of water with 1 mushroom stock cube until smooth.
4. 4. Pour half of the soup mixture over the carrots and quinoa, stirring gently to combine.
5. 5. Spread 1 package of sliced mushrooms evenly on top of the quinoa mixture.
6. 6. Add the remaining sliced mushrooms over the first layer, spreading them out evenly.
7. 7. Pour the remaining soup mixture over the mushrooms, ensuring everything is well-coated.
8. 8. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour and 15 minutes, or until the quinoa is tender.
9. 9. Remove from the oven, let it rest for 5 minutes, and serve warm.