Creamy Chicken Casserole With Bread Rolls - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 400\u00b0F. 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.
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).
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.