This is one of my favourite big batch meals to make because:
It’s great for feeding a crowd (easy to make for 10+ people) You can make it ahead It’s suitable for freezing…. …..which also means you can eat some for dinner and freeze some for a super quick dinner next time
I made this quite a lot when we used to go for our bi-weekly visits to my grandad’s. Such lovely memories of all of the family sitting around his little table in the kitchen, sharing a meal and having a good catch-up. This recipe would easily feed 8 adults and 3-4 kids! The kids are a bit more grown up now, but we have new little ones in the family. Gracey now plays the mother hen, looking after the smallest ones when we have our family get-togethers. So cute to see them all playing- even though the ages range from 2 to 12. We start the recipe by coating the chicken in flour and seasoning. Then we fry it in a pan with oil until sealed. Remove from the pan and add a good knob of butter to fry up some onions. Add flour to the onions (this will thicken the sauce), then stir in chicken stock a little at a time until thickened.
Next we stir in milk and a squeeze of lemon juice. Add in lots of chopped mushrooms, the sealed chicken and some salt and pepper. Then let it simmer for 20 minutes.
Once it’s simmered, stir in the cream to finish it off (if you want it thicker, you can add a little cornstarch slurry too). Then serve with a big pile of mashed potatoes and some greens.
If you’re family are anything like mine when it comes to comfort food like this, you should heat lots of ‘Mmmms’ and chomping noises for the first 5 minutes, before the chatting resumes. Always the sign of a good meal! When I first published this post back in late 2017 (i’ve update it this time around with more new photos, tips, process shots and recipe video below), our second site, Living the Blog had just gone live. We got 370 page views on the first full day - which is more than we got in the first TWO MONTHS of Kitchen Sanctuary going live! We’re still trying to grow our second website (whenever we have the time), so if you’re interested in blogging, or you’re already a blogger, check it out. We have lots of articles on there - including income reports, our top plugins, my timetable, our photo and video equipment, plus lots more.
I hope you enjoy the recipe. If you like this one, try my Creamy Pork Casserole or my Chicken and Potato Bake too! Also here are more of my big batch meals.
The Big Batch Creamy Chicken and Mushroom One Pan Casserole Recipe:
This post was first published in September 2017. Updated in February 2019 with new photos, process photos, tips and a recipe video.
Equipment:
In order to make this Crispy Orange Beef recipe you will need:
A good Kitchen knife. I have recently bought this Dalstrong one and love it. Chopping Board Measuring Jug Juicer Measuring Spoons Garlic Press A frying pan/skillet (try and get one with a lid) Wooden or Silicon Coated Spoons. We have just bought these and love them. Potato Ricer HINT: Using a potato ricer makes the smoothest mash.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
