Chicken and Apple Cider Casserole

Chicken and Apple Cider Casserole Chicken and Apple Cider Casserole
The ingredients in this dish work so well together for a burst of flavours.
4 people 45 minutes 15 minutes


  • 350 ml Cider
  • 0 - Crusty Bread
  • 8 - Mushrooms sliced
  • 0 - SuperValu Basmati Rice
  • 1 large SuperValu Cooking Apple chopped
  • 110 ml SuperValu Cream
  • 900 g SuperValu Fresh Chicken Fillets
  • 1 large SuperValu Onion diced roughly

From the Store Cupboard

  • 200 ml Chicken Stock Cube (or water)
  • 25 g Plain Flour
  • 25 g SuperValu Butter
  • 0 tsp SuperValu Cayenne Pepper (or paprika)
  • 0 - SuperValu Oil
  • 1 tbsp Wholegrain Mustard


  1. Begin by preparing all of your ingredients because once this starts to cook you will not have time to be chopping and preparing anything.
  2. You do need to be available to stand over this dish at least for the first few minutes.
  3. Melt the butter and add just a tiny amount of oil to stop the butter from burning.
  4. Add the chicken to the pot and quickly seal all over.
  5. After the chicken is sealed all over season the meat with a little salt and pepper and add the mushrooms and onions and cook them gently.
  6. At this stage sprinkle in the flour mixed with the paprika and use this to coat all of the chicken and vegetable mixture.
  7. If you wish you can take it off the heat to stir in the flour.
  8. Return the saucepan to the heat and then pour in the cider, pouring cream and chicken stock.
  9. Immediately mix in the wholegrain mustard at this time also (of course you could add more mustard if you wish).
  10. Allow this sauce to come to the boil at this stage, and then add in the chopped cooking apple, cover with a lid and reduce the heat to a gentle simmer for a further 30-35 minutes.
  11. Serve the chicken and cider casserole with some softly boiled basmati rice and crusty bread.
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