chicken and mushroom

With just 5 minutes prep time this cream of mushroom chicken bake is the perfect meal for busy weeknights!

Dump-and-Bake Cream of Mushroom Chicken

chicken

(10.5 ounce) can condensed cream of mushroom soup (NOT diluted)

(1 ounce) packet dry onion soup mix (just the dry seasoning)

sour cream,

lemon juice

Optional garnish: paprika and fresh parsley

For serving: buttered noodles broccoli

Preheat oven to 350F (180C). Spray a large 9 x 13 baking dish with cooking spray.

Place chicken in prepared baking dish.

In a separate bowl stir together mushroom soup, onion soup mix seasoning, sour cream, and lemon juice. Pour sauce over chicken. Sprinkle with paprika, if desired.

Bake, uncovered, until chicken is cooked through, about 1 hour (cooking time will depend on the size and type of chicken pieces that you’re using). Give the sauce a good stir in the dish and serve over buttered noodles with steamed broccoli -- just like Helen suggests!

This earthy Braised Chicken Wings and Mushrooms in Oyster Sauce recipe will make anyone feel at home. It&#039;s filled with rich umami flavour and simply melts in your mouth!

Braised Chicken Wings and Mushrooms in Oyster Sauce

g / 0.22 lb dehydrated shiitake mushrooms ((or any mushrooms you have available))

US cups water ((saved

chicken wings

garlic,

tbsp cooking oil

salt,

sugar,

chicken bouillon powder

tbsp oyster sauce ((3 tbsp

tbsp dark soy sauce

Soak the shiitake mushrooms in water for at least 20 minutes then drain. Keep the water aside for later.

Marinate the chicken wings in oyster sauce, salt, sugar and chicken bouillon powder.

Pour the oil into a wok and brown the garlic on a medium heat.

Turn the heat up to high and toss in the chicken wings to sear for 2 minutes.

When seared, add the mushrooms in and stir for 2 minutes.

Add the saved mushroom liquid into the wok along with the oyster sauce and dark soy sauce.

Bring the liquid to a boil then turn down the heat to medium/low to braise the wings and mushroom on a simmer for 20 minutes.

Serve over rice!

This is just what you need on a cold night. Serve with creamy mashed potatoes

Chicken & mushroom puff pie

vegetable oil

chicken thighs

rashers smoked streaky bacon,

onion,

baby button mushrooms

thyme

tbsp plain flour

chicken stock

milk

pack fresh puff pastry,

egg, beaten

Heat the oil in a large, non-stick <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.

Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.

With the pan off the heat, gradually stir or <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> in the chicken stock, followed by the milk, then add the chicken back to the pan.

Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.

Heat the oven to 220C/200C fan/gas 7. On a floured surface, <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">roll</a> the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">sharp knife</a>.

Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

Bring on the family favourites! Served piping hot from the rice cooker, this warming, hearty chicken and mushroom rice recipe is bursting with flavour!

Rice Cooker Chicken and Mushroom Rice

dehydrated shiitake mushrooms

kg chicken ((any cut you like))

ginger

Chinese sausages ((we get them

garlic

spring onion

onion

tbsp sesame oil

tbsp oyster sauce

tbsp shaoxing wine

tbsp potato starch

salt

tsp sugar

pepper (to taste)

oyster sauce

potato starch

tsp salt

Soak the dehydrated mushrooms in water. You can soak them in cold water overnight or in hot water for 20 minutes.

Wash the rice grains and drip dry in a colander to make sure they’re clean. Drizzle some oil over the rice and mix in well for additional flavour. Try to do this the night before to have the grains as dry as possible.

When you’re ready to begin cooking, squeeze the water out of the mushrooms. Keep the mushroom liquid.

Remove the stem off the mushrooms (I find scissors the easiest tool to use for this) then slice the stemless mushrooms.

Cut the chicken up into pieces. You’re after the size of roughly two large grapes.

Optional: remove the fat off the chicken and keep it aside to make lard for the rice.

Marinate the chicken and mushrooms separately for a minimum of 20 minutes.

Heat up a wok or pan and dry roast the rice grains for a few minutes.

Throw in some of the chopped garlic to further infuse with the grains.

Pour the roasted rice and garlic into a rice cooker.

Add 3 cups of water and 1/2 cup mushroom water. You can substitute the water for chicken and pork stock if you have it on hand.

Close the lid and let your rice cooker work its magic!

In a wok, add cooking oil and brown half the ginger and garlic. Throw in the mushrooms and stir them for a few minutes.

Move the cooked mushrooms in a bowl.

Pour some oil into the wok and brown the remaining garlic and ginger. Add the chicken in and cook until the outside is seared. Cook it completely if you&#x27;d prefer.

Optional: make the lard by adding the chicken fat into a small pot. Turn the heat up and let it slowly cook until the oil has released and the fat has browned. 

Check on the rice. When there is no liquid above the grains anymore, push the Chinese sausages into the rice.

Add the fried onions and lard to the rice.

Layer the mushrooms and chicken on top of the rice. Close the lid and let it continue to slowly cook for another 30 minutes.

At the 15 minute mark, dig out the Chinese sausages and slice them thinly. Add them back into the rice cooker.

Add the spring and fried onions as a garnish then stir to mix in evenly. Stir the rice so that the grains are evenly coated with sauce.

Enjoy your meal!

Flavorful Creamy Mushroom Chicken is a delicious recipe full of garlic and onions cooked with juicy tender chicken in a creamy mushroom sauce.

Creamy Mushroom Chicken

Bacon

Chicken Breasts

tbsp Herbs de Provence

Salt and Pepper ((to taste))

Garlic ((diced))

White Onion ((diced))

Baby Bella Mushrooms ((sliced))

Thyme

Heavy Cream

Dijon Mustard

tbsps Salted Butter

Pat chicken dry with a paper towel. Season chicken with Herbs de Provence, Salt, and Pepper.

Over medium low heat, add sliced bacon to the skillet and allow bacon to cook slowly until crispy and fat has rendered out - about 10 minutes. Remove bacon bits and set aside.

Increase heat to medium high and add chicken breasts to the pan and sear on both sides until golden brown - about 4 minutes per side. Remove from the pan and set aside.

Add onions to the pan and saute until softened and fragrant, about 3 minutes. Then add diced garlic, mushrooms, and thyme and continue to cook for 5 minutes. Season with salt and pepper.

Add chicken breasts back into the pan and add chicken broth. Cover with a lid and cook until chicken breasts are cook thoroughly, about 20 minutes.

Once finished, remove chicken from the pan. Reduce heat to low and add heavy cream and dijon mustard and cook until slightly thickened, about 5 minutes. Then add butter and mix together in the pan until butter has melted. Add chicken breasts back in and sprinkle with the bacon.

Juicy and tender chicken breast cooked in a creamy garlic mushroom sauce.

Creamy Chicken Mushroom Recipe

olive oil (divided)

chicken breasts boneless skinless

button mushrooms (halved)

chicken broth

cornstarch

pepper

Light cream cheese (softened)

curly parsley

Heat 1 tablespoon of olive oil in a pan over medium-high heat.

Add chicken breast and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm.

Heat the remaining 1 tablespoon of oil and add mushrooms and cook until slightly golden brown. Then add garlic, sauté until fragrant.

Meanwhile, in a small bowl, whisk cornstarch with 2 tbsp of water until fully dissolved. Pour the broth and cornstarch mixture.

Season with a pinch of salt and pepper, cook until liquid starts to bubble. Stir in cream cheese and whisk well, until sauce is smooth and thickened.

Return chicken breast back into the pan, and spoon over with the hot sauce.

Garnish with chopped parsley and serve warm

https://content.jwplatform.com/videos/q8YS4Of8.mp4

A Creamy Mushroom Chicken recipe with tender and juicy chicken smothered in a delicious creamy garlic sauce. This is a quick and easy creamy chicken skillet recipe that’s perfect for busy weeknights and ready in just 30 minutes.

A Chinese home-cooked comfort food recipe with mushrooms, wood ears, lily flowers, and the silkiest chicken!

Chicken and Mushroom Clay Pot Rice

shiitake mushrooms ((small to medium size))

lily flowers

wood ear mushrooms

soy sauce

Shaoxing wine

sugar

sesame oil

salt ((or

white pepper

jasmine rice

chicken stock ((or water))

ginger ((finely julienned))

scallion ((finely chopped; green parts and white parts separated))

Add the dried mushrooms, dried lily flowers, and dried wood ears to 3 separate bowls. (To measure the wood ears, fill a quarter cup measure halfway or measure by weight using the metric toggle below the ingredients list in the recipe card.) Cover with boiling water, and soak for 2 hours, or until rehydrated.

Squeeze excess water out of the soaked shiitake mushrooms, trim away any tough stems, and cut them in half. Trim the tough ends off the soaked lily flowers, and cut them in half crosswise. Rinse the wood ears well of any dirt or grit, and trim away any tough parts. If they’re very large (larger than say, a half dollar coin or 3cm across), cut in half.

Add the rehydrated mushrooms, lily flowers, and wood ears to a medium mixing bowl, along with the chicken, cornstarch, light soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sugar, sesame oil, salt, and white pepper. Toss all the ingredients to combine, and set aside to marinate for at least 30 minutes (can do this up to 1 day in advance).

Add the rice to the clay pot, and cover with 2 inches of water. Soak for 25 minutes, then pour off all the water (as best you can; leaving a little bit behind isn’t a big deal), and then add the 1 cup chicken stock (or water), salt, and oil. Mix well.

Even out the layer of rice. Stir the chicken and mushroom mixture until the chicken has absorbed all of the liquid in the marinade, and distribute the mixture evenly on top of the rice.

Sprinkle the julienned ginger and the white parts of the chopped scallion over the top, and cover the pot. Place over medium-high heat for about 3 minutes, until the liquid in the pot is simmering. Then turn down the heat to the lowest setting. Cook for about 25 minutes (or 30 minutes for bone-in chicken), until the chicken and the rice are cooked through. Garnish with the green parts of the scallions and serve!

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