Nostalgic Chicken & Leek Casserole
with Cauli-Potato Mash & Chilli Flakes
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Breast
1 sachet
Chilli Flakes
1 packet
Baby Spinach Leaves
1 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Leek
1
Cauliflower
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water and a good pinch of salt. • Peel potato and cut into large chunks. Cut cauliflower into small florets. • Cook potato and cauliflower in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return veggies to the pan. Add the butter and a good pinch of salt. Mash until smooth. Cover to keep warm.
• Meanwhile, thinly slice leek. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken and leek with a pinch of salt, tossing occasionally, until browned, 5-6 minutes. • Reduce heat to low, then add garlic & herb seasoning,, butter (for sauce) and plain flour, cook until fragrant, 1 minute. • Add chicken-style stock powder, milk and parmesan cheese. Cook until slightly thickened, 1-2 minutes. • Remove pan from heat, then add baby spinach leaves, stirring until wilted. Season to taste.
TIP: Add a splash of water if the sauce is too thick.
• Divide cauli-potato mash between bowls. • Top with creamy chicken and leek casserole. • Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!
