Creamy Mushroom and Vegetable Mustard Chicken

4
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"Just love these style of dishes especially when they don't use tinned/canned soups. Since making this I made some major changes to make it a more substantial all in one main. The 3 cups of vegies I used was a mix of 1/2 a zucchini diced, broccoli, cauliflower florets and 1/2 a large carrot diced."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (379.2 g)
  • Calories 344.8
  • Total Fat - 12.8 g
  • Saturated Fat - 5 g
  • Cholesterol - 330.1 mg
  • Sodium - 835.7 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 5.2 g
  • Sugars - 5.4 g
  • Protein - 34.6 g
  • Calcium - 207.9 mg
  • Iron - 4.9 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 0.2 mg

Step 1

Heat 2 teaspoons olive oil in a non-stick frying pan over medium-high heat and cook onion and garlic in the pan, stirring often for 3 to 4 minutes or until softened and then add the bacon and chicken and cook for 5 minutes or until lightly browned.

Step 2

Reduce heat to medium and stir through the mustard and then add the mushrooms and mixed vegetables and cook stirring for 5 minutes or until vegetables have softened.

Step 3

Add the evaporated milk and bring gently to the boil, stirring often.

Step 4

Reduce heat to medium-low and simmer for 10 to 15 minutes or until sauce has reduced and thickened slightly.

Step 5

Serve with cooked pasta or rice and garnish with chopped fresh parsley if desired.

Tips & Variations


No special items needed.

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