Quick Chicken Casserole
A quick and versatile chicken casserole, adaptable to various ingredients, offers a simple and satisfying meal.
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Instructions
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Heat a large oven-proof casserole with oil over medium heat.
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Brown chicken thighs in batches, then set them aside.
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Add shallots, carrots, mushrooms, and potatoes to the pan; stir to coat.
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Return chicken to the casserole, pour in chicken stock, cover, and cook on medium heat for 20 minutes.
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Stir in parsley and olives, cover, and cook for another 15 minutes, or until potatoes are tender.
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Remove from heat, stir in cream, garnish with fresh parsley, and serve.
Nutritional Info (per serving)
Calories:
680 kcal
Carbohydrate:
37 g
Cholesterol:
261 mg
Fiber:
5 g
Protein:
54 g
Saturated Fat:
10 g
Sodium:
678 mg
Sugar:
9 g
Fat:
37 g
Unsaturated Fat:
0 g