Chicken and mushroom casserole
A simple and tasty
casserole, great for
workplace catering.
Nut free
Ingredients
10 serves
15 serves
25 serves
Rice, long grain,
raw
1kg
1.5kg
2.5kg
Canola oil
20mL
30mL
50mL
Onion, chopped
400g
600g
1kg
Garlic, crushed
10g
20g
30g
Mushrooms, sliced
700g
1kg
1.7kg
Celery, chopped
135g
265g
400g
Canned diced
700g
tomatoes (no added
salt)
1kg
1.7kg
Canned cream of
mushroom soup
(reduced salt)
800g
1.2kg
2kg
Mixed herbs, dried
1 tablespoon
1 ½ tablespoons
2 tablespoons
Chicken, cooked,
shredded
1kg
1.5kg
2.5kg
Water
300mL
500mL
800mL
Parsley, chopped
½ cup
¾ cup
1 ½ cup
Healthy Choices category:
AMBER
(Choose carefully)
Method
1
Cook rice according to packet instructions.
2
Heat oil in a large saucepan, add onion and cook over a medium to high
heat until transparent.
3
Add garlic, mushrooms and celery and cook until soft.
4
Stir in tomatoes, mushroom soup, dried herbs, cooked chicken and water;
cook for 30 to 40 minutes.
5
Mix in chopped parsley and serve with rice.
Tips
 To make this vegetarian, replace the chicken with equal quantities of
canned chickpeas or butter beans.
 You can replace the fresh mushrooms with champignons which are often a
cheaper alternative to mushrooms and will keep their shape when cooked.
Recipe adapted from Healthy Food Guidelines – Recipe book for supported
residential services with permission from Nutrition Australia
www.nutritionaustralia.org
The nutritional information provided is based on the exact ingredients and
method as shown. Any variation/s to the ingredients or method may alter the
nutritional outcome.
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Except where otherwise indicated, the images in this publication show models and illustrative settings only, and do not necessarily depict actual
services, facilities or recipients of services. Copyright © State of Victoria 2016
Chicken and mushroom casserole
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