Simple and tasty: variations of casserole with chicken and mushrooms

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Boiled, fried, stuffed or baked, mushrooms always exude an extraordinary aroma and look appetizing. They allow you to diversify the diet of both meat lovers and vegetarians. If you love, for example, russula, and the recipes are replete with references to champignons, don’t worry: you can use any edible mushrooms in preparing various dishes. Pancakes with mushrooms are a striking example of the transformation of dessert into a hearty snack. Let's look at one of the most popular recipes. This is a chicken and mushroom casserole that can be prepared in different ways.

Bake potatoes with mushrooms and chicken

Potato casserole is easy to prepare. You will need:

• potatoes – 1 kg;
• chicken fillet – 1 kg;
• heavy cream – 400 ml;
• champignons (preferably fresh) – 600 g;
• vegetable oil – 5-6 tbsp. l.;
• sour cream – 600 g;
• bulb;
• hard cheese – 400 g;
• garlic – 6 cloves;
• spices to your taste.

Cut the meat into small pieces. Mix it with salt, pepper, chopped garlic and refrigerate for half an hour. If you are using fresh champignons, just cut them in half. When frozen, they are usually already cut. They need to be fried for 5-6 minutes in butter.

Peeled potatoes should be cut into thin circles, onions into rings. Make the sauce: mix sour cream with spices to your taste. Grind the cheese on a coarse grater.

Potato casserole is prepared in a deep pan, greased with sunflower oil. Place the ingredients in the following order:

1. onion;
2. potato;
3. meat;
4. Champignon;
5. sauce;
6. cheese mass.

Duplicate layers until you run out of ingredients. But the entire structure must be covered with cheese - it will create an appetizing crust.

The oven needs to be preheated to 180 degrees. To prevent the potato casserole with chicken and mushrooms from burning, fill the mold with cream - it will create a delicate creamy aroma. The dish must be baked for 1 hour. Serve hot.

In egg filling

This potato casserole is also easy to prepare, but the technology is completely different - all components are pre-cooked - fried or stewed.

Ingredients:

• 8 potatoes;
• 200 g chicken breast;
• 200 g of any mushrooms (ceps, champignons, chanterelles, etc.);
• 2 onions;
• vegetable oil;
• 100 g hard cheese;
• salt pepper;
• fresh or dried dill.

For filling:

• a glass of milk;
• half a glass of sour cream;
• 3 eggs;
• salt, spices for chicken.

Preparation:

Peel the potatoes, cut into rings, fry in vegetable oil, add salt and place on the bottom of the mold.

Fry the meat with spices in the same oil and place it on the potatoes.

Fry washed and chopped mushrooms with onions until tender, cover the meat with them.

Make a filling from eggs and milk, pour over the ingredients, sprinkle with herbs, bake for 40 minutes at 180 degrees. At the very end, sprinkle with cheese.

How to bake chicken with tomatoes and mushrooms

Casserole with chicken, mushrooms, tomatoes is a delicious, easy to prepare and unusually juicy dish. First you need to take:

• chicken fillet – 1 kg;
• cheese – 300 g;
• tomatoes – 4 pcs.;
• mushrooms (we'll take boletus mushrooms) – 600 g;
• eggs – 4 pcs.;
• sour cream (fat) – 400 g;
• vegetable oil – 2 tbsp. l.;
• favorite spices.

Cut the fillet into small cubes or strips. Wash the tomatoes and cut into slices. Cut the boletus mushrooms too, then fry for 6-7 minutes.

Now you need to prepare the sauce with which you will lubricate each layer of ingredients. Grate the cheese on a coarse grater, beat the eggs to form a homogeneous mixture, and combine everything with sour cream. Season with salt to taste. Do not use all the cheese mixture - you will need it for the last layer.

Take a deep baking dish and grease it with oil. Place the ingredients in the following order:

1. fillet;
2. tomatoes;
3. boletus mushrooms

Generously coat each layer with the prepared sour cream mixture. Distribute the leftovers evenly in the pan - this will prevent the chicken casserole with mushrooms from burning. It should be covered with a thick layer of cheese.

The oven should be preheated to 180-200°C. The dish takes about 50 minutes to prepare. It should be served slightly cooled, as due to its juiciness the portion may fall apart, which, of course, does not make the casserole less tasty.

Potato casserole with chicken legs and champignons in a slow cooker

This dish is not the most difficult to prepare, and if you have an electrical appliance such as a multicooker in your home kitchen, even a man inexperienced in culinary matters can cope with it, thus feeding the whole family in the absence of the mistress of the house.

Compound:

• potato tubers – 3 pcs.;
• ham – 2 pcs.;
• mushrooms – 140 g;
• vegetable oil – 2 tbsp. l.;
• onion – 1 pc.;
• salt – 0.5 tsp.

Preparation: 90 minutes.

Calorie content: 129 Kcal/100 g.

Wash the champignons in warm water, remove the top layer if necessary. Shred randomly into pieces. We separate the washed fresh legs from the bone, grind the meat in an electric meat grinder with a peeled onion. Fry the resulting minced meat together with the champignons in vegetable oil until the liquid has completely evaporated. Be sure to stir occasionally to prevent the food from burning.

Peel the potatoes and cut them into slices, like chips. Turn on the device in the “Stew” mode, put half of the potatoes in the bowl, spread the mushrooms with meat and onions in the next layer, and add some salt. We finish with another layer of potatoes. Cover the lid tightly and leave to cook for forty minutes.

Do not rush to immediately remove the casserole from the bowl, let the dish brew, then, carefully cut into pieces like a pie, place on plates with a spatula.

Bake pasta with fillet and mushrooms

This recipe is a fresh take on pasta and how to prepare it. Chicken and Mushroom Pasta Casserole is a great dinner option with a festive twist for the whole family. For preparation you will need:

• pasta – 300 g;
• oyster mushrooms – 500 g;
• chicken breast – 500 g;
• broth - 0.5 cups;
• heavy cream – 1 cup;
• olive oil – 3 tbsp. l.;
• hard cheese – 250 g;
• eggs – 2 pcs.;
• spices to taste.

The fillet must be boiled until fully cooked. Remove the meat from the broth and leave to cool, then cut into cubes. The broth itself will come in handy later. Then you need to cook the pasta until it is almost ready. After washing and finely chopping the greens, mix them with pasta and meat.

Washed oyster mushrooms need to be fried for 6-7 minutes. When they are half ready, pour them with the broth left over from the meat, add a little cream and spices to taste. Simmer until done.

Grease a deep baking dish with oil. The first layer is pasta, meat on it, then oyster mushrooms with sauce. Keep layering until you run out of ingredients.

To make the dish juicy, you need to make a filling. Whip the cream with eggs and mix with grated cheese and spices. Distribute the fill evenly on the laid layers. The layered “cake” is completed with grated cheese.

The oven should be preheated to 200 degrees. The dish bakes in just 20 minutes. Pasta-based chicken and mushroom casserole is incredibly tasty when hot while the cheese is melted.

Cottage cheese, chicken, mushrooms

• 200 g boiled chicken meat;
• 200 g cottage cheese;
• 200 g boiled mushrooms;
• salt pepper;
• 3 eggs;
• fresh dill;
• 200 g milk;
• salt, spices to taste.

Preparation:

Grind all boiled products separately into minced meat.

Make a homogeneous mass from eggs, milk and cottage cheese using a blender, add salt and chopped dill.

Mix all types of minced meat with the curd mass, add spices and salt, if necessary.

Bake for 45 minutes at 200 degrees in the oven. It's even easier to make this casserole in a slow cooker.

Bake rice with mushrooms and chicken fillet

To prepare a hearty meal, you don’t have to spend half a day at the stove. Rice casserole with chicken and mushrooms only takes 10 minutes to prepare the ingredients. To prepare it you need to prepare:

• rice groats – 600 g;
• chicken fillet (minced meat can be used) – 600 g;
• spinach – 100 g;
• flour – 2 tbsp. l.;
• hard cheese – 200 g;
• milk – 3 glasses;
• onion – 2 pcs.;
• vegetable oil – 6 tbsp. l.;
• spices to taste.

Boil the rice until half cooked. At the same time, peel the onions, rinse the spinach and mushroom mixture.

After frying the onion for a couple of minutes, add the russula cut into large pieces. Add the spinach and remove the mixture from the heat almost immediately after stirring.

Before laying out the layers, grease the baking dish with vegetable oil. The ingredients are laid out in the following order:

1. rice;
2. ground meat;
3. spices;
4. Russula.

For a special aroma and juiciness, you need to make a filling. Fry the flour in butter, add milk and bring to a boil. Add the grated cheese and stir the mixture until thickened, about two minutes. Distribute the finished sauce evenly over the casserole. It is advisable not to use all the cheese for filling - it is needed to form a cheese crust.

The oven should be preheated to 200 degrees. The dish takes about 45 minutes to prepare.

1. Classic chicken and potato casserole

The convenience and simplicity of this dish is that the housewife needs to devote a minimum of time to preparation, and then the oven itself will do everything.

Ingredients:

• 4 medium sized potatoes;
• 300 g chicken fillet;
• 300 g fresh champignons;
• 1 onion;
• 150 g hard cheese;
• 100 g sour cream or heavy cream;
• 1 tsp dried rosemary;
• Vegetable oil – about 50 ml;
• salt, pepper, spices for chicken.

Preparation:

Peel the champignons, trim off the stems, cut into slices, rinse, and pour boiling water over them. Cut the onion into cubes, add to the mushrooms, add salt, mix and leave to marinate.

Cut the fillet into small pieces, salt and sprinkle with spices.

Peel the potatoes and cut into thin rings, grease a mold or baking sheet (multi-cooker bowl) with vegetable oil, place potato slices on the bottom in one layer.

Place the meat on top, brush with half the sour cream, sprinkle with half the cheese.

The next layer is mushrooms and onions.

On top of them is another layer of potatoes, with the rest of the sour cream and cheese on it.

Place in the oven for 1 hour at 200 degrees. The casserole is ready.

Mushroom casserole with chicken and cheese

Chicken casserole with mushrooms and cheese is a simple, tasty and beautiful dish that is suitable for both a family lunch and a romantic dinner. To prepare it you will need:

• chicken fillet – 1 kg;
• chanterelles – 700 g;
• natural yogurt – 400 g;
• cheese – 400 g;
• eggs – 8 pcs.;
• spices to taste;
• vegetable oil.

Boil the chicken and chanterelles and cut into small pieces, after allowing them to cool. Beat the eggs, mix them with yogurt, pepper and salt.

In a baking dish, pre-greased with vegetable oil, you need to lay out the meat and chanterelles in layers, pouring them with egg-yogurt sauce. Preheat the oven to 180 degrees and place the mold there for 30-40 minutes. Do not overcook the meat so that it does not turn out dry. Remove the dish from the oven and generously sprinkle with cheese, then send it back for a few minutes. Thanks to the large amount of cheese in this recipe, you will get a real cheese casserole with aromatic meat and chanterelles. You can use not only fillet, but also meat from legs and thighs.

And this is only a small fraction of recipes with the addition of mushrooms. They can be prepared as an independent dish by frying or stuffing. Mushroom soups, pots, cutlets and even muffins are very tasty! Easy to prepare, mushrooms, with their bright taste, fit harmoniously into any dish, giving it a special aroma and extraordinary satiety.

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Casserole with champignons and cheese crust

A delicious casserole of potatoes with mushrooms in the oven is obtained by adding cheese to the dish.

To prepare this option you will need:

• Champignons – 400 g
• Potatoes – 1 kg
• Onions – 1-2 pcs.
• Vegetable oil – 3 tbsp.
• Salt, pepper - to taste
• Garlic – 2 cloves
• Hard cheese – 100 g
• Milk or cream – 200 ml
• Egg – 2 pcs.

The tubers should be thoroughly peeled and peeled, boiled until half cooked - after boiling, it is enough to hold it for 10-15 minutes.

Prepare the mushroom filling. The onion must be peeled and chopped, and then placed in a frying pan for further frying, focusing on the appearance of a golden crust.

Wash and chop the mushrooms, then boil until half cooked, changing the water twice. Then the mushrooms should also be fried. You can put them on the bow.

At the end of frying, the filling should be lightly salted. Add garlic squeezed through a press there.

Cool the potatoes and cut into thin slices.

Place half of it in a tiled pan and cover with a layer of filling. Cover with remaining potatoes.

Then it's a matter of filling. For it you need to mix eggs and milk, beat them until smooth and pour into the mold with the potatoes.

Grate the cheese and sprinkle the workpiece.

To prevent the crust from burning prematurely, you should cover the pan with foil, which should be removed shortly before the end of cooking. Cook the casserole for half an hour at 180 degrees.