Creamy chicken casserole
4
Points®
Total time: 2 hr 10 min • Prep: 15 min • Cook: 1 hr 55 min • Serves: 4 • Difficulty: Easy
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.
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