Chicken Casserole


  • 3 chicken breasts sliced into bite size pieces
  • 1 large onion diced
  • 4 carrots sliced
  • 1 cup frozen peas
  • 1 small can sweet corn
  • 8 ounces sliced mushrooms
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 1/4 cup white wine
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon soy sauce
  • 1 cup chicken broth
  • Salt & pepper

Preparation Method:

  1. Sauté onion, carrots, and mushrooms in olive oil until soft over a medium heat.
  2. Turn up the heat and add chopped chicken cubes and cook until chicken no longer pink.
  3. Add balsamic vinegar, soy sauce, 1 teaspoon salt and black pepper and stir.
  4. Add white wine and continue cooking and stirring on a high heat for a few more minutes.
  5. Turn heat down to medium and add flour making sure to blend in well.
  6. Cook for a couple of minutes then adds the chicken stock. Add more broth if needed.
  7. Turn heat down low, cover and cook for 20 more minutes.
  8. Add peas and corn and cook again for 15 for minutes on low heat.

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