Creamy Mustard Chicken Casserole





I am back - hopefully on a more regular basis that what has occured over the last six months.  To be totally honest I have no idea where January has gone but I have to admit to having two enjoyable holidays with the family, one to Canberra and one to Tasmania where as you can imagine there wasn't a great deal of cooking done during either trips.

 

So with school back and a routine once again in place at the House of Murray I am back to attempting organisation!  First thing was to do a menu plan for this week.  Second a shopping list was created.... and from there here is Monday night's dinner and the first slow cooker recipe for 2014.  The recipe was adapted from a stove top recipe to a slow cooker recipe to ensure that dinner was ready for when Noel and I got home from work knowing that all we had to do was cook the accompanying dishes.

 

Creamy Mustard Chicken Casserole was totally enjoyable. The flavours of the bold tarragon and thyme against the creamy dijon mustard sauce was tantilising to the taste buds.  The herbs not overpowering infact they were quite subtle considering their flavours.  The chicken was so very tender and the casserole served with steamed veg (0ppts) and fluffly mashed potatoes (2ppts per serve) made this dinner was a wonderful mid week wonder which will definitely be cooked again.

 

Creamy Mustard Chicken Casserole

(recipe adapted from Weight Watchers Family Favourites)

 

Serves: 6

ProPoints per serve: 7

 

1 kgs lean chicken thight fillets, fat trimmed, cut into 3 cm peices

2 brown onions, thinly sliced

4 carrots, chopped

4 garlic cloves, crushed

4 fresh thyme sprigs

1 tablespoon fresh tarragon leaves, chopped

1/2 cup dry white wine

1 tablespoons Dijon mustard

3 cups chicken stock

freshly ground black pepper

3 tablespoons cornflour

4 tablespoons water

1/2 cup Pauls reduced fat thickened cream

Place chicken, onions, carrots, garlic, thyme, tarragon in the slow cooker dish.

In a large jug combine wine, mustard and chicken stock.  Mix well. 

Pour over ingredients in slow cooker dish.  Season with freshly ground black pepper and mix ingredients to ensure the liquid in stirred through.

Cooked for 8 hours on low heat setting.

Combine cornflour with water and mix into a smooth paste.  Gradually stir cornflour mixture and cream into the chicken mixture.  Turn slow cooker setting to high and cook for a further 30 minutes or until slightly thickened.

(Click here for a printable version of this recipe)