CHICKEN WELLINGTON CASSEROLE RECIPES

Steps:

• 375 degrees Fahrenheit (190 degrees Celsius).
• Steam the broccoli florets until just under tender and place them in the bottom of a greased casserole dish.
• Heat  the olive oil and butter  in a heavy bottomed skillet over medium high heat,  then add the chicken, sprinkle generously with salt, pepper and garlic powder, then cook until done - stir frequently and scrape up any brown bits from the bottom of the skillet.
• Using a strainer, remove the cooked chicken from the pan and arrange it in the dish with the broccoli.
• Leave the liquid in the pan and lower the heat a little, add the diced onion, sprinkle it  with salt and pepper, and cook for about 3 minutes, or until beginning to brown.
• Add the garlic and continue cooking for about 2 more minutes.
• Increase the heat to medium high, add the mushrooms and cook until they have released most of their liquid, about 5 - 6 minutes.
• Increase heat to high, then pour in the wine, and boil until the liquid reduces by about half, about 3 minutes.
• Using a fork, whisk the flour, cream cheese, sour cream and stock together until blended, then stir into the sauce and simmer until it begins to thicken, about 3 - 5 minutes.
• Pour the sauce over the chicken and broccoli, and bake in the oven about 25 - 30 minutes.
• Sprinkle the croutons bits over the top about 10 minutes before the casserole is done.
• This goes really well with a heartier grain like wild or brown rice or whole-wheat  pasta - although it's also very good by itself with a nice crusty bread.

Steps:

• For the bread sauce, heat together the first eight ingredients until just bubbling for two minutes. Put on the lid, turn off the heat and set aside to infuse for half an hour. Strain the milk through a fine sieve into a clean pan, pressing down with a spoon to extract all the liquid.
• Add the cream to the milk mixture and gently heat. Whisk in the breadcrumbs. Leave for a few moments to allow the crumbs to swell. Season to taste with more salt and then pour the sauce into a bowl. Cover with a plate and keep warm over a pan of hot, but not boiling water, until needed.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Rub half of the oil over the chicken and sprinkle with plenty of salt, set aside. Heat the remaining tablespoon of oil in a roomy casserole dish and lightly brown the chopped chicken wings and giblets over a medium heat. Place the prepared chicken on top, sitting it between the wings and giblets. Add pepper and the vermouth. Roast for ten minutes.
• Decrease the oven temperature to 180/160C Fan/Gas 4 and cook the chicken for a further 45 minutes to an hour and 20 minutes, depending on the weight of the chicken. Check the chicken is cooked by inserting a skewer into the thickest part of the meat – if the juices run clear, the bird is cooked.
• Meanwhile remove the skins from the sausages and wrap in the bacon. Place into a small roasting dish and cook alongside the chicken for about 20-25 minutes, or until they are sizzling and nicely browned. Set aside and keep warm.
• Remove the chicken from the oven. Transfer it to a warm plate first letting the juices drip back into the roasting pan it was cooked in. Cover the chicken with foil and leave it somewhere warm to rest.
• Add the chicken stock to the roasting pan and simmer over a medium heat for about 10 minutes, stirring in all the caramelised browned bits on the roasting tin. Strain and return the gravy to the roasting tin. Place on a medium heat on the stove.
• Add the cooked, peeled potatoes to the gravy and turn them to coat in the juices. Transfer to the oven for at least 20 minutes or until golden-brown.
• Carve the chicken onto a warmed serving dish, surround with the potatoes and sausage and bacon rolls. Serve the gravy and bread sauce at the table, in sauceboats or small jugs.