Cream Chicken Casserole

Serves: 4-6

Ingredients:

3 pound (1.5 kg) chicken thighs
2 onions, chopped
4 ounces (125 g) bacon, chopped
2 carrots, thinly sliced
1/4 cup flour
1/2 cup chicken stock
3/4 cup milk
1 teaspoon Worcestershire sauce
2 teaspoons mustard
Salt and pepper
6.5 ounces (200 g) mushrooms, sliced
1/2 cup sour cream

Microwave Method:

1. Combine all ingredients except the mushrooms and sour cream in a 3 quart (litre) casserole dish.
2. Cover, cook for 30-35 minutes on MEDIUM HIGH, stirring 2-3 times during cooking.
3. Stir in mushrooms and sour cream. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.
4. Sprinkle with chopped parsley and serve.

Convection Microwave Method:

1. Place chicken on High Rack. GRILL for 15 minutes.
2. Combine all ingredients except the mushrooms and sour cream in a 3 quart (litre) casserole dish.
3. Cook for 20 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C), stirring halfway through cooking.
4. Stir in mushrooms and sour cream. Cook a further 5-10 minutes on HIGH MIX/ROAST.
5. Sprinkle with chopped parsley and serve.