Chicken, mushroom and green olive casserole recipe

Name: Chicken, mushroom and green olive casserole recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Large onion chopped; 2 Large carrots chopped; 2 oz (56.7g) Butter (or 3 tbsp olive oil); 4 Chicken breasts, each cut into 4; 3 Cloves of garlic chopped (2 for the casserole, 1 for the garlic butter); 1 tsp Flour; 2 tsp Ground cumin; 2 pints (1.1l) Pre-mixed chicken stock; 1 tsp Dry oregano; 1 Punnet whole button mushrooms; 100 g (3.5oz) Pitted green olives; 300 g (10.6oz) Jersey potatoes; 3 Green chilies deseeded and finely chopped; 2 tbsp Red vinegar; 1 pinch Ground pepper; 1 Bunch mint, chopped; 2 tbsp Olive oil; 150 g (5.3oz) Feta cheese; 200 g (7.1oz) Natural Greek yoghurt; 4 Lebanese flat bread; 3 oz (85g) Garlic butter

Servings: persons

1 Large onion chopped
2 Large carrots chopped
2 oz (56.7g) Butter (or 3 tbsp olive oil)
4 Chicken breasts, each cut into 4
3 Cloves of garlic chopped (2 for the casserole, 1 for the garlic butter)
1 tsp Flour
2 tsp Ground cumin
2 pints (1.1l) Pre-mixed chicken stock
1 tsp Dry oregano
1 Punnet whole button mushrooms
100 g (3.5oz) Pitted green olives
300 g (10.6oz) Jersey potatoes
3 Green chilies deseeded and finely chopped
2 tbsp Red vinegar
1 pinch Ground pepper
1 Bunch mint, chopped
2 tbsp Olive oil
150 g (5.3oz) Feta cheese
200 g (7.1oz) Natural Greek yoghurt
4 Lebanese flat bread
3 oz (85g) Garlic butter

1
Add the oil or butter to a pan to heat, before adding the chopped onion and carrots and leave to fry for two minutes.
2
Stir in the chicken and chopped garlic, and add the 1 tsp of flour cook for 30 seconds.
3
Add the cumin and pour over the stock.
4
Add the oregano and whole Mushrooms.
5
Cover with lid bring to boil and cook on steady boil for 25mins.
6
Finish with green olives.
7
While the casserole is cooking, wash the potatoes and cut them into halves, before boiling them in salted water till soft.
8
While Chicken and potatoes are boiling, chop the chilies and add them to a bowl with the vinegar and ground pepper.
9
Chop the fresh mint and add it to the bowl with 2 tbsp olive oil and break the feta into the mix
10
Once cooked, strain the potatoes and pour the mint, chili and feta mix over them.
11
Warm the flat bread in a frying pan brush with garlic butter.

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 Large onion chopped, 2 Large carrots chopped, 2 oz (56.7g) Butter (or 3 tbsp olive oil), 4 Chicken breasts, each cut into 4, and more.

Yes, Chicken, mushroom and green olive casserole recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!