Chicken casserole with mushrooms, peas and sauce

Chicken and mushrooms

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(234 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4

A healthy and low calorie chicken casserole with bacon, button mushrooms, peas and a parsley sauce - use chicken thighs for extra flavour and juiciness

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal260
  • fat13g
  • saturates3g
  • carbs3g
  • sugars1g
  • fibre3g
  • protein32g
  • salt0.9g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g boneless, skinless chicken thigh
  • flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 50g cubetti di pancetta



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 300g small button mushroom
  • 2 large shallots, chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 250ml chicken stock
  • 1 tbsp white wine vinegar
  • 50g frozen pea
  • small handful parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.

  2. Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

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Comments, questions and tips

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Stephen Westwood's picture
Stephen Westwood
30th Jun, 2020
Really delicious. I used Cider Vinegar as it was all I hand to hand which gave the sauce a little more bite. I will try pork loin and finish in the oven for 30 minutes.
20th Apr, 2020
This is lovely considering the fairly humble ingredients. The vinegar lifts the flavour. I pretty much stuck to the recipe but I cut the chicken thighs in half and didn't add the peas to the stew - we had them on the side with carrots and new potatoes. We are six adults in our household so I tripled the recipe and I'm freezing half for another dinner. I will definitely be making this again.
10th Apr, 2020
This has been in my repeat recipes for the last few years, great midweek meal and freezes well. ( I tend to cook the peas separately if freezing and cook fresh)
Klare Holbrook's picture
Klare Holbrook
6th Mar, 2020
Great dish. Love the one pan cooking. Store cupboard ingredients and easy to make. Definitely a winner. Will be making regularly.
Michelle Lancashire's picture
Michelle Lancashire
24th Jan, 2020
Came across this recipe it looked real nice so decided to make it so of to the shops got what I needed i got the chicken thighs with bones in as I picked the wrong one up but took a little longer to brown plus I removed the skin when it was cooked we all tucked In and every plate was wiped cleaned I loved it but found the reduced stock a little strong so I'm planning on doing this again and going to add maybe a bit of garlic just to tone it down a bit the chicken was nice and tender and I added a few extra peas but otherwise I liked it a lot
Hakan Koseoglu's picture
Hakan Koseoglu
15th Jan, 2020
Excellent tasty recipe. I forgot to put the vinegar and used small red onions instead of shallots, also didn't have any bacon but still turned out excellent. Instead I doubled the amount of peas, did no harm at all. Will do again.
8th Oct, 2019
I found this really bland and not tasty at all!
25th Apr, 2019
I thought that this recipe was ok. Nothing special even after adding a good slug of wine, mustard and creme fraiche. I served with new potatoes and broccoli. If I make it again I’ll use chicken breasts and reduce the cooking time as we find the thighs stringy and chewy.
28th Mar, 2019
This recipe is wonderful. Tasty, fast and low calorie! It’s so simple that you can make it with your eyes closed. I use boneless chicken thighs and cut them in half as when I made it the first time with rather large chicken thighs, they weren’t cooked after 20 minutes and needed more than 30 minutes.
11th Mar, 2019
Lovely recipe, will definitely be doing this one again. We had it with whole baby potatoes, roasted. Next time I will increase the mushrooms, stock and peas.


3rd Sep, 2015
Would chorizo sausage work instead of bacon ? My bacon is in the freezer.
23rd Jul, 2017
Since it is almost two years since you asked this question, I am sure you came to your own conclusion. But I would like to say first of all, it is ok to cook bacon from frozen. In this case it wouldn't matter if it was frozen in a block, just chop it up with a sharp knife. But in answer to your question - I think this dish would be quite nice with chorizo.
TONI STUART's picture
26th Jun, 2019
I used a whole chicken, deboned and skin off. I cut the chicken meat up a little too. I thought this might be dry especially using the breasts. Boy was I wrong. Delicious. Plus I used swiss brown mushrooms (I live in Australia, I do not know the name equivalent in UK), but only had 120gms so I re-hydrated 6 porcini mushroom slices in the hot stock for 20 mins and used them. Fabulous. Will make this one of my special occasion dishes from now on!
17th Aug, 2017
Great recipe, makes a great quick and easy dinner that the kids loved with a bit of mash and veg. I'm glad I followed some tips on here, by adding mustard and some cream, it gave it that little bit more.
Geronimojo's picture
15th Sep, 2013
Used a mixture of skinless thighs and drumsticks and added fresh tarragon and white wine. So easy and tasty.
rstokes's picture
16th Jul, 2013
I added a generous splash of apple juice (not from concentrate) to boost the flavour and stirred in two tablespoons of half fat crème fraîche at the end to make the parsley sauce a bit creamier. Works best with skinless chicken thighs, rather than breasts.
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