Chicken and Sage Casserole

Serves 4

Preparation time approximately 40 minutes


½ cup Butter
6 skinned and boned chicken breasts or chicken pieces
1 medium onion, chopped
2 garlic cloves, minced
450g fresh mushrooms, chopped
3 tablespoons all-purpose flour
500ml chicken broth/stock
 ½ cup  grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
½ teaspoon salt
½ teaspoon pepper
½ cup sliced toasted almonds


  1. Pop your oven onto 180oC. Place a tablespoon of butter into a large frying pan over medium heat, then add the chicken, turning each piece until golden brown.
  2. Quickly fry the chopped onion in 2 Tablespoons of butter, and then add the mushrooms. Cook until soft and tender.
  3. Melt the remaining butter in a saucepan on medium heat, then quickly whisk in the flour until well mixed with the butter. Slowly add the chicken broth/stock, and bring it to the boil. Remember to whisk the whole time, until it is slightly thickened, then remove from heat.
  4. To this mixture add in the parmesan, parsley, sage, salt and pepper, as well as the onion mixture.
  5. Place your chicken pieces in a 30cm baking dish and pour over the mixture.
  6. Bake this for 30 to 35 minutes or until cooked. Remove from the oven and garnish with fresh sage. Serve with long-grain and wild rice mix