Five-Spice Chicken and Mushroom Casserole

  • Total40 mins.
  • Serv 4

POSTED IN: Dinner, New, Oriental


  • 1

    can (300g) PREGO® Chicken Mushroom Sauce

  • 2

    tablespoon oil

  • 1kg

    chicken drumsticks

  • 1

    teaspoon salt

  • 1/2

    tablespoon ground white pepper

  • 1

    teaspoon Chinese five-spice powder

  • 200g

    button mushrooms, sliced

  • 3

    cloves garlic, chopped

  • 1

    large carrot, peeled, halved and sliced 1 cm thick

  • 2

    spring onions, shredded finely

  • 1

    steamed jasmine rice, to serve


  • 1

    Place chicken in a bowl and season with salt, pepper, and five-spice powder.

  • 2

    Heat half the oil in a large frying pan on high. Cook chicken, turning until browned all over. Remove from pan.

  • 3

    Heat remaining oil in the pan. Cook mushrooms for 2-3 mins until golden. Add garlic and carrot. Cook for 2 mins. Stir in sauce and 1 cup water. Bring to a simmer.

  • 4

    Return chicken to the pan and simmer on low heat for 25-30 mins, stirring occasionally until cooked through

  • 5

    Sprinkle top with spring onions and serve with steamed rice.