Chicken casserole and creamy chicken

Ingredients

• 2 tbsp butter
• 1 onion, chopped
• 2 cloves garlic, chopped
• 8 oz (225 g) mushrooms, sliced
• 3 tbsp flour
• 1½ cups (360 ml) chicken stock
• 1 cup (240 ml) milk or cream
• 3 cups (420 g) cooked chicken, shredded
• 2 cups (300 g) frozen mixed vegetables
• 1 tsp dried thyme
• Salt and pepper
• Topping: 1 cup (60 g) breadcrumbs or crushed crackers, 1 cup (100 g) shredded cheese, 2 tbsp melted butter

Method

1. Heat the oven to 375°F (190°C).
2. Melt the butter and fry the onion and mushrooms for 6 to 8 minutes, then the garlic for 1 minute.
3. Stir in the flour for 1 minute, then whisk in the stock and milk and simmer until thick.
4. Stir in the chicken, vegetables, thyme, salt and pepper and pour into a baking dish.
5. Mix the topping and scatter it over.
6. Bake 25 to 30 minutes until bubbling and golden.