Photo of Creamy chicken casserole by WW

Creamy chicken casserole

8
8
5
SmartPoints® value per serving
Total Time
1 hr 25 min
Prep
20 min
Cook
1 hr 5 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

skinless chicken thigh

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

leek(s)

1 whole, thinly sliced

shortcut bacon

125 g, thinly sliced

garlic

2 clove(s), crushed

cornflour

1 tbs

mustard powder

2 tsp

carrot(s)

3 medium, thickly sliced

potato

500 g, cut into 2cm pieces

fresh tarragon

1 tbs, finely chopped

chicken stock cube

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

reduced-fat cream

2 tbs

English spinach

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

Instructions

  1. Combine f lour and mustard powder in a small bowl. Add chicken to flour mixture and toss to coat, shaking off excess. Heat half the oil in a large heavy-based saucepan over medium heat. Cook chicken, in batches, turning, for 5 minutes or until browned. Transfer to a plate.
  2. Heat remaining oil in same pan. Add leek and bacon and cook, stirring, for 5 minutes or until leek has softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
  3. Return chicken to pan with carrot, potato, tarragon and stock 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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