Chicken and Mushroom Bacon Casserole

This heartwarming casserole is the epitome of comfort food. Golden bacon and tender mushrooms complement the succulent chicken, which is delicately infused with the subtle depth of white wine. The result is a dish that is rich yet not overpowering, simple yet bursting with flavor. Served alongside a steaming pile of hot rice, it's the perfect meal to bring everyone to the table without much fuss. It's the kind of dinner that just works, every single time.

Ingredients

300g / 10.5 oz chicken breast fillets
150g / 5.5 oz fresh mushrooms
60g / 2 oz bacon
1/2 yellow onion
1 garlic clove
350ml / 1 1/2 cups water
120ml / 1/2 cup white wine
1 chicken broth cube
1 tablespoon tomato puree
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

1. Cook the rice according to the package instructions, using 1 litre of water per 400 grams of rice (EU) or 4 cups of water per 2 cups of rice (US).

2. In a small pot, heat 1 tablespoon of oil and sauté 60 grams / 2 oz of diced bacon until crispy. Add 150 grams / 5.5 oz of sliced mushrooms, 1/2 chopped onion, and 1 minced garlic clove. Cook until the mushrooms are golden brown.

3. In a separate pot, combine 1 chicken broth cube, 120ml / 1/2 cup of white wine, 1 tablespoon of tomato puree, and 350ml / 1 1/2 cups of water. Bring to a boil.

4. Add 300 grams / 10.5 oz of chicken breast fillets and simmer for 7 to 10 minutes, or until fully cooked through.

5. Slice the chicken if desired and serve the chicken and mushroom mixture over a bed of steaming hot rice.

6. Garnish with chopped fresh parsley and serve with a side of crusty bread.

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