Lighter chicken casserole with crumble topping
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
4 -6 servings
-
Course
Main Course
Lighter chicken casserole with crumble topping
Report
This super-creamy chicken casserole with leeks, mushrooms and spinach is the perfect family meal.
Share:
Ingredients
- <b>For the cruble topping</b>
- 100 g rolled oats 3 1/2oz
- 100 g mature cheddar cheese finely grated, 3 1/2oz, Lactofree
- 85 g bread cubed, 3oz, stale, such as ciabatta
- 2 tbsp spreadable margarine melted, Lactofree brand
- 2 tbsp flat leaf parsley chopped
- black pepper freshly ground
- <br>
- <b>For the filling</b>
- 1 spreadable margarine heaped tbsp, Lactofree, to fry with
- 600 g chicken thighs skinless
- 2 leek finely diced
- 200 g button mushrooms halved, 7oz
- 100 g spinach fresh, 3 1/2oz
- chicken stock splash, or white wine, to deglaze the pan
- 2 spreadable margarine heaped tbsp, Lactofree
- 2 tbsp cornflour cornstarch
- 450 ml milk 15 fl oz, whole or semi-skimmed, Lactofree
- 70 g mature cheddar cheese finely grated plus extra to top, 2 1/4oz, Lactofree
- 1 tbsp lemon juice
- 1 tsp mustard powder
- 1/4 tsp nutmeg grated
- salt freshly ground, to season
- black pepper freshly ground, to season
Instructions
- Preheat the oven to 180C (350F)
- Make the crumble topping. Put all the oats, bread, cheese and parsley in a food processor or blender and pulse until you have breadcrumb consistency.
- Add the melted Lactofree spreadable and pulse again. The mixture should be crumbly and stick together when pinched. Season with pepper and set aside.
- Chop the chicken thighs into bite-sized cubes and trim of any fat. Melt the Lactofree spreadable in a large casserole or frying pan and then cook the chicken for a few minutes until browned on all sides. Transfer to a bowl and set aside.
- Add a splash of wine (or stock) to deglaze the pan and scrape and browned chicken bits.
- Cook the leeks for 5 minutes then add the mushrooms and cook for another five minutes. Transfer the vegetables to the bowl with the chicken and wipe the pan clean.
- Melt the Lactofree spreadable and then add the cornflour, cook for 2 minutes, stirring constantly until thickened.
- Gradually add the milk, stirring to mix it in. Add the cheddar, lemon juice, mustard powder, and nutmeg and season with salt and pepper.
- Stir in the spinach until it starts to wilt and return the chicken and vegetables to the pan. Stir everything together and bring to a simmer.
- Transfer to an ovenproof ceramic dish (mine was 23cm/9in) and then sprinkle the crumble over the top to cover.
- Place the dish on a baking tray and cook for 25 minutes, or until the crumble is golden and filling is hot and bubbling. If you like, add a sprinkling of cheddar towards the end of cooking time.
- Let the dish stand for 10 minutes and serve with buttered peas.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
