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Chicken, leek & mushroom casserole with croutons
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2 tbsp olive oil
2 cloves garlic, grated
½ x 25g pack flat leaf parsley, finely chopped
1 unwaxed lemon, finely grated zest and juice
4 slices Bertinet Bakery
Seeded Sourdough Loaf, cubed
1 onion, chopped
400g pack trimmed leeks, chopped
250g chestnut mushrooms, sliced
400g can Heinz Cream of Chicken Soup
1 pack British roast chicken
2 breast fillets, cut into chunks
1. Preheat the oven to 200ºC, gas mark 6. Mix 1 tbsp oil with the garlic, parsley and lemon zest. Toss the bread cubes in the oil mixture until evenly coated. Season and set aside.
2. Heat the remaining oil in a large ovenproof frying pan or casserole over a high heat. Fry the onions for 2 minutes, or until soft, then add the leeks and mushrooms and cook for 3-5 minutes, until golden.
3. Pour in the soup and lemon juice and stir, scraping up any pieces from the bottom of the pan. Stir in the chicken and remove from the heat, ensuring it is piping hot throughout. Top with the bread mixture and transfer to the oven to bake for 10 minutes, or until golden. Remove and leave to rest for 5 minutes before serving
Cook’s tip For a meat-free version of this recipe, simply use more mushrooms (perhaps a mixture of varieties, to add texture and interest) and a can of vegetarian mushroom soup in place of the chicken. Add a little grated Cheddar or parmesan (or vegetarian alternatives) to the crouton topping too, if you want to add some extra protein.
Typical values per serving:
2 of your 5 a day/Source of fibre
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