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Chicken & Mushroom Casserole

Chicken & Mushroom Casserole

serving size icon


  • 1/2 Tbsp sesame oil
  • 4 chicken thigh cutlets
  • 1 tbsp finely chopped ginger
  • 150 g mushrooms, sliced or whole
  • 3 tbsp soy sauce
  • 1 cup rice
  • 3 tbsp oyster sauce
  • Steamed asian greens eg pak choy, to serve


1. Heat the oil in a medium, non-stick frying pan. Remove skin from the chicken and brown on both sides

2. Add the ginger and sauté for 30 seconds. Add the mushrooms, soy sauce, oyster sauce, 2 cups water and rice.

3. Slowly bring to the boil then reduce the heat, cover and simmer for about 30 minutes or until the chicken is cooked through and the water has been absorbed.

4. Serve with steamed asian greens.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.


Qty Price
Lee Kum Kee Sesame Oil Pure Gluten Free $5.90 ea
$5.90 ea
Countdown Chicken Thighs Cutlet Semiboned Small Pk
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Ginger Whole $15.99 kg
$15.99 kg
Fresh Produce Meadows Mushrooms White Button $5.00 ea
$5.00 ea
Fresh Produce Pak Choy Bunch
arrow icon exclamation icon Out of stock Out of stock
Lee Kum Kee Oyster Sauce Panda Brand
arrow icon exclamation icon Out of stock Out of stock


Qty Price
Highmark Soy Sauce Dark $3.69 ea
$3.69 ea
Countdown Long Grain Rice Microwave $1.70 ea
$1.70 ea