A delicious casserole with tender chicken thighs, creamy sauce, and a variety of vegetables
Follow the steps below to cook the desired recipe
1. 1. Preheat the oven to 375°F (190°C).
2. 2. In a large skillet, melt butter over medium heat. Add chopped red onion, sliced shiitake mushrooms, and sliced regular mushrooms. Cook until the mushrooms are browned and the onions are translucent.
3. 3. Add diced chicken thighs to the skillet and cook until browned on all sides.
4. 4. Stir in chopped fresh tomatoes, jalapeno pepper, and chopped cauliflower. Cook for 5 minutes.
5. 5. Pour in heavy cream and simmer for another 5 minutes until the sauce thickens slightly.
6. 6. Stir in grated cheddar cheese until melted and well combined.
7. 7. Transfer the mixture to a casserole dish and top with dollops of sour cream.
8. 8. Bake in the preheated oven for 25-30 minutes or until the casserole is bubbly and the chicken is cooked through.
9. 9. Serve hot over a bed of shredded green cabbage.
10. 10. Enjoy your creamy chicken and mushroom casserole!
4 chicken thighs
1 cup heavy cream
2 fresh tomatoes, chopped
1 cup shiitake mushrooms, sliced
1 cup mushrooms, sliced
1 cup cheddar cheese, grated
2 tbsp butter
1/2 cup sour cream
1 small head of cauliflower, chopped
1 jalapeno pepper, diced
1/2 red onion, chopped
2 cups green cabbage, shredded
