Ingredients for Scarlett's Wiltshire Chicken Casserole
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How to Make Scarlett's Wiltshire Chicken Casserole
- Preheat oven to 375°F (190°C).
- Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch pieces. Heat 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Brown chicken on all sides, about 5-7 minutes. Remove chicken and set aside.
- Add 1 tablespoon butter to the skillet. Add 1 large onion, chopped, and cook until softened and lightly browned, about 5 minutes.
- Stir in 4 slices bacon, chopped, and 2 stalks celery, chopped. Cook for another 3-5 minutes.
- Add 1/2 cup dry white wine (or chicken broth/cider), 2 cloves garlic, minced, and 1 teaspoon dried thyme.
- In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup cold water until smooth. Pour into the skillet and stir until thickened.
- Return the chicken to the skillet. Pour in 1 1/2 cups chicken broth, ensuring the chicken is about halfway submerged.
- Top with 8 oz cremini mushrooms, sliced.
- Bake uncovered for 60-75 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
3g
Fat
28g
Carbs
3g
