Chicken & Mushrooms with Polenta

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recipe by Octopus Publishing

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
  • Calories icon
based on 1 ratings

Crunchy slices of baked polenta hide a comforting, creamy chicken and mushroom casserole beneath.

recipe updated May 12, 2020


  • Onion icon
    1 (140g)
  • Chicken breast icon
    Chicken breast
    500g (about 4½)
  • Button mushroom icon
    Button mushroom
    250g (about 8¼)
  • Fresh parsley icon
    Fresh parsley
    4 tbsp (15g)
  • Gruyère cheese icon
    Gruyère cheese
    50g (about 3¾ tbsp)
  • Butter icon
    25g (about 1¾ tbsp)
  • All purpose flour icon
    All purpose flour
    2 tsp (5g)
  • Chicken stock icon
    Chicken stock
    150ml (150ml)
  • Wholegrain mustard icon
    Wholegrain mustard
    1 tbsp (16g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Single cream icon
    Single cream
    100ml (100ml)
  • Edamame icon
    200g (about 1¾ cups)
  • Polenta icon
    500g (about 3 cups)


  • kCook icon Stove
  • kCook icon Dutch oven

Step preview

  1. Pre-heat oven - 190°C
  2. Melt butter a clean Dutch oven
  3. Add onion and chicken breast to the Dutch oven
  4. Fry gently - 7 min, medium heat
  5. Add button mushroom to the Dutch oven
  6. Fry gently - 5 min
  7. Sprinkle with all purpose flour
  8. Add chicken stock, wholegrain mustard and fresh parsley to the Dutch oven
  9. Season with salt & pepper
  10. Boil to simmer
  11. Add single cream and edamame to the Dutch oven
  12. Layer with polenta
  13. Sprinkle with gruyère cheese
  14. Bake until lightly browned - 35 min, 190°C
  15. Serve
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