Chicken and Mushroom Casserole

Superb recipe that everybody will love. Its full of flavour and texture.

Cook Time 50

Total Time 50

Servings portions

Rinse, pat dry and slice fresh mushrooms (makes about 2 ½ cups); set aside.
1/2 lb mushrooms
Arrange chicken on a rack in a broiler pan. Place under a preheated hot broiler 4 inches from heat source until browned on both sides; discard pan drippings.
3 lb chicken
Transfer chicken to a 2 qt. Casserole. Drain and reserve liquid from pineapple; set aside.
20 oz pineapple chunks
Sprinkle mushrooms, pineapple, green pepper and scallions over chicken.
1/2 cup green pepper, 1/4 cup scallions
Mix pineapple liquid with cornstarch, salt and ginger. Add water if not enough juice.Pour over ingredients in casserole. Cover tightly.
1/2 tsp ground ginger, 1 tbsp cornstarch, 1 1/4 tsp Salt, 1 cup water
Bake in a preheated moderate oven (350 degrees F.) until chicken is tender, about 45 minutes. Meanwhile, using a vegetable peeler, thinly slice carrots.
3 medium carrots
Add carrots; cook until crisp tender, 3 to 5 minutes. Serve chicken on large platter surrounded with carrots.

Everybody should have a chicken and mushroom recipe in their portfolio and this is one of my favourites