Creamy Chicken Casserole With Bread Rolls

• 800 g chicken fillets
• 1 litre chicken stock
• 250 g mushrooms
• 300 g carrots, sliced
• 2 tbsp butter or margarine
• 3 tbsp flour
• 200 g whipping cream
• 400 g frozen peas
• 1 None lemon, juiced
• 300 g bread rolls (4-6 rolls)
• 1 None medium egg
• 3 tbsp grated Parmesan cheese

1. Preheat the oven to 400u0b0F. Put the chicken filets in a pan, cover with the stock and simmer for 25 mins. Remove the chicken and set aside, then pass the cooking liquid through a strainer and reserve.
2. Dust the mushrooms with the flour. Melt the butter or margarine in a pan, and saute the mushrooms. Gradually stir in the reserved cooking liquid and the cream. Add the carrots and simmer for 5 mins. Cut the cooked chicken into cubes and add to the mixture along with the frozen peas. Cook for a further 5 mins, stirring all the time. Add the lemon juice to taste, and season. Put the mixture in an ovenproof dish (about 8-inches in diameter).
3. Cut the bread rolls in half horizontally and place at even intervals on top of the casserole in a single layer. Brush the rolls with the beaten egg and sprinkle with cheese. Bake in the oven for 15-20 mins and serve.

chicken fillets, chicken, mushrooms, carrots, butter, flour, whipping cream, frozen peas, lemon, bread rolls, egg, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/18400 (may not work)