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Creamy chicken casserole

Creamy chicken casserole

9
Points®
Total Time
2 hr 10 min
Prep
15 min
Cook
1 hr 55 min
Serves
4
Difficulty
Moderate
Our lighted up version using reduced-fat cream will put this family favourite back on the menu

Ingredients

Olive oil

1 tsp

Chicken thigh, skinless, raw

450 g, (Buy 500g), fat trimmed, thickly sliced

Leek

1 whole, thinly sliced

Shortcut bacon

125 g, thinly sliced

Garlic

2 clove(s), crushed

Cornflour

1 tbs

Mustard powder

2 tsp

Chicken stock cube

1½ individual, to make 3 cups (750ml) of gluten free stock

Carrot(s)

3 medium, thickly sliced

Potato(es)

500 g, cut into 2cm pieces

Fresh tarragon

1 tbs, finely chopped

Light cream

2 tbs

English spinach

2 cup(s), finely chopped, (70g), chopped

Instructions

  1. Heat oil in a large heavy-based saucepan over a medium heat. Cook chicken in batches, turning, for 5 minutes, or until browned. Transfer to a plate.
  2. Add leek and bacon to pan and cook, stirring, for 5 minutes, or until leek has softened. Add garlic and cook, stirring, for 1 minute, or until fragrant.
  3. Combine cornflour and mustard in a large jug. Gradually whisk stock in until smooth. Return chicken to pan with carrot, potato, tarragon and stock mixture and bring to the boil. Reduce heat and simmer, uncovered, for 45-50 minutes, or until vegetables are tender and chicken is cooked through. Add cream and spinach and cook, stirring, for 2 minutes, or until spinach has just wilted. Serve.

Notes

SERVING SUGGESTION: Steamed zucchini and broccolini, plus a slice of crusty bread, such as sourdough.

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