Creamy Double Chicken & Leek Casserole

Name: Creamy Double Chicken & Leek Casserole with Potato Mash
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 40 g butter; 2 tbs milk; 1 leek; 1 stalk celery; 1 carrot; 2 packet chicken thigh; 1 sachet Garlic & Herb Seasoning; ½ packet cream; 1 sachet Chicken-Style Stock Powder; ¼ cup water; 1 bag parsley

with Potato Mash

Get up to $175 off

When it’s been a long day, long week or even a long few hours, a casserole at the end of it all will have you feeling relaxed and warm again in no time. There are classic flavours from the herby and garlic chicken in a bechamel sauce with leek and other veggies, including a teddy-bear-soft mash.

Tags:

Kid Friendly

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

leek

1 stalk

celery

carrot

2 packet

chicken thigh

1 sachet

Garlic & Herb Seasoning

½ packet

cream

1 sachet

Chicken-Style Stock Powder

1 bag

parsley

Not included in your delivery

olive oil

40 g

butter

2 tbs

milk

¼ cup

water

Nutrition Values

Energy (kJ)4306 kJ

Fat70.2 g

of which saturates34.3 g

Carbohydrate49.7 g

of which sugars21.2 g

Protein66.5 g

Sodium1335 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Saucepan

•Large Frying Pan

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato, then season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!

• Meanwhile, thinly slice leek. Finely chop celery. Thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, tossing until softened, 3-4 minutes. • Add leek and carrot and cook until tender, 4-5 minutes. • Transfer to a medium bowl.

• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes.

• Reduce heat to medium, then add garlic & herb seasoning and cook until fragrant, 1 minute. • Add cream (see ingredients), chicken-style stock powder and the water. Cook until slightly thickened, 1-2 minutes. • Remove pan from heat, then return veggies to the pan and season to taste.