Quick & Easy Microwave Chicken Casserole Recipes

The microwave oven can be used to excellent effect in the preparation of chicken dishes, especially when combined with delicate sauces or other aromatic ingredients such as mushrooms or vegetables.

Tip 1: Place chicken portions in a shallow dish wide enough to lay them flat in a single layer for even heat penetration.

Tip 2: Arrange the portions having the most flesh near the edge of the dish.

Time: 39 minutes (High) Serves: 4-6

Ingredients:

• 1 chicken, cut into serving-size pieces
• ¼ cup seasoned flour
• 3 tablespoons oil
• 4 ounces (125g) bacon, diced
• 1 clove garlic, chopped
• 6 small onions
• 2 cups red wine
• 4 ounces (125g) button mushrooms
• Salt and pepper

Method:

1. Coat chicken pieces lightly with seasoned flour. Preheat browning dish or skillet for 6 minutes. Add oil and heat for 2 minutes. Place in chicken pieces, pressing down on all sides to seal and color. Cook 3 minutes on each side. Remove chicken from pan and place into a medium (2 quart/ 2 litre) casserole dish.

2. Reheat browning dish for 4 minutes, add bacon, garlic and onions, cover with kitchen paper and cook for 3 minutes. Add this mixture to chicken. Gradually blend in wine and remaining flour to form a smooth paste. Add mushrooms and cook covered 15-18 minutes, stirring twice during cooking.

Time: 40 minutes (High) Serves: 4

Ingredients:

• 2 whole chicken breasts
• Seasoned flour
• 3 tablespoons oil
• ¼ cup blanched slivered almonds
• 1 small onion, diced
• 1 cup celery, diced
• 1 clove garlic, minced
• 2 tablespoons parsley, chopped
• ¾ cup dry sherry
• 1 cup button mushrooms
• Parsley sprigs for garnish

Method:

1. Cut chicken breasts into serving pieces and dust lightly with seasoned flour. Preheat browning dish or skillet for 6 minutes. Add oil and heat for 2 minutes. Add almonds, brown lightly, set aside for garnish.

2. Reheat skillet for 2 minutes, add chicken pieces and cook 3 minutes on each side. Remove chicken and place into a medium (2 quart/2 litre) casserole dish. Place onion, garlic, celery, parsley into browning dish and cook 2 minutes. Add sherry, mushrooms and stir well.

3. Pour mixture over chicken pieces and cook covered 15-18 minutes. Thicken lightly with cornflour if necessary and cook 2 minutes longer. Serve garnished with almonds and parsley sprigs.

Time: 37 minutes (High) Serves: 4

Ingredients:

• 1 small carrot, finely sliced
• 1 small green capsicum (pepper), finely sliced
• 2 ounces (50g) celery, finely sliced
• 1 small kohlrabi, finely sliced
• ½ cup chicken stock
• 1 small zucchini (courgette), finely sliced
• 2 ounces (50g) mushrooms, finely sliced
• 2 spring onions, finely chopped
• 1 pound (500g) chicken breast fillets
• ½ cup white wine
• Salt, pepper
• ½ teaspoon thyme

Method:

1. Place carrot, capsicum, celery and kohlrabi in a medium (2 quart/2 litre) casserole with the stock, cover and cook 2½ - 3 minutes, stirring once. Add the zucchini, mushrooms and spring onions to the cooked vegetables. Cover and cook for 3½ - 4 minutes.

2. Cut the chicken breast fillets into bite-sized pieces, add to the vegetables, cover and microwave for 2 - 3 minutes or until chicken is tender. Microwave the wine in a small dish for 2 minutes or until reduced. Add to the chicken and vegetables. Season with salt, pepper and thyme to serve.