Chicken, Mushroom & 3 Cheese Bake

A delicious gluten-free meal for the family.

Preparation: 20 min | Cooking: 30 min | Serves: 4


500g Boneless, skinless chicken breast

1/4 cup All-purpose gluten free flour

50g Salted butter

1 cup Sliced fresh mushrooms

1/2 cup Chicken stock

1 tsp Italian herbs

1/3 cup Shredded light mozzarella cheese

1/3 cup Grated or powdered parmesan cheese

80g Fetta cheese, loosely broken

1/4 cup Sliced spring onions


  1. Pre-heat the oven to 180C (fan forced)
  2. Cut the chicken into 2 cm thick pieces.
  3. Put the flour into a bowl. Roll each chicken piece in the flour, making sure that it is all covered.
  4. In a large skillet on high heat, brown the coated chicken in the butter. When done, transfer the chicken to a greased baking dish, keeping the liquid butter/juices/flour  in the skillet.
  5. Place the mushrooms in the skillet and saute until tender.
  6. Add the Italian herbs and chicken stock to the skillet. Bring to the boil, then simmer for 5 minutes. When done, pour over the chicken.
  7.  Bake the chicken uncovered in the oven for 15 minutes or until the chicken is no longer pink on the inside.
  8. In a bowl, combine the cheeses and onions, mixing together.
  9. When the chicken is ready from step 7, sprinkle the cheesy onion mix on top and bake for 5 minutes or until the cheeses have melted.
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