This creamy chicken and bacon casserole is the perfect dish to serve during those cold nights. This recipe will satisfy your carvings for something filling and warm.
Chop garlic and onion and set aside. Dice chicken and bacon and set aside. Roughly chop mushrooms. In your large pot, heat a good gulp of olive oil and add garlic and onions when hot. When they start to brown, add the bacon; once that’s getting some colour, add the chicken and wait until it starts to brown.
Add in the mushrooms and continually stir for 5 minutes. Then, once everything is excellent and coloured, slowly add the buckwheat flour but make sure you’re constantly stirring (you want everything to be nice and coated).
Once it all starts to lose moisture slowly, add the chicken stock bit by bit (you might not need all of the stock). Once the stock is absorbing, add the thickened cream and keep stirring.
Meanwhile, steam your greens and set them aside for serving. Also, add your 1 cup of rice to 2 cups of water and add the lid; once starting to boil, turn it to low and let the rice absorb the water.
Finally, add the fresh chopped parsley into the pot and stir for about a minute.