Cranberry chicken casserole is an easy meal that looks and tastes out of the ordinary. Ideal for entertaining without too much effort.
Prep Time35 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr20 minutesmins
Course: Dinner
Cuisine: British
Servings: 4servings
Author: Susie@Everyday Cooks
Ingredients
200gbutton mushrooms
200gshallots,or onions
4chicken thighs
2chicken breasts,large
2tablespoonsoil(30ml)
1jarcranberry sauce(250-300g)
1tincondensed soup(300g)
150mlred wine
1tablespoonlemon juice(30ml)
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Equipment
Very large saucepan or
Stockpot with lid
Instructions
Preparation:
Clean and trim the mushrooms
Peel the shallots or onions and finely chop
Remove the skin from the chicken
Cut the chicken breasts in half
For the Cranberry Chicken Casserole:
Heat the oil on medium-high in a very large saucepan or stockpot
Cook the shallots (or onions) and mushrooms until golden (about 10 minutes). Remove from the pan with a fish-slice or slotted spoon and put aside on a plate
Put the chicken in the pan and brown on both sides (5-10 minutes)If your pan isn't big enough for all the chicken at once, do this in batches
Remove the chicken from the pan and add the condensed soup and the cranberry sauce with some of the wine. Stir until the soup is smooth, then add the rest of the wine with the lemon juice and bring to the boil
Put the chicken, mushrooms and shallots back in the pan. Season with salt
Bring to the boil then turn the heat down to low and simmer for 45 minutes. Taste and add pepper and more salt if needed.
Notes
Everyday Cooks tip:Make double quantities, but use a 140g tin tomato puree instead of the second tin of soup, and 250ml red wine, and freeze half for another day. (This makes a slightly less sweet casserole).