Creamy Mushroom Chicken Casserole

• Half-fill a medium saucepan with boiling water. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and butter (for the mash) to the potato and season generously with salt. Mash until smooth. Cover to keep warm.

Little cooks: Get those muscles working and help mash the potatoes!

• When veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and almost cooked through, 3-4 minutes.

• Reduce heat to medium-low, then add garlic & herb seasoning, mushroom powder (see ingredients), tomato paste and butter (for the sauce) and cook until fragrant, 1-2 minutes. • Add cream (see ingredients), chicken-style stock powder and the water and cook until slightly thickened, 2-3 minutes.

• Add the roasted veggies and baby spinach leaves to the sauce, then stir until wilted.