Quick Creamy Chicken & Leek Casserole

Name: Quick Creamy Chicken & Leek Casserole with Mash & Parsley
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Leek; 1 packet Bechamel Sauce; 320 g Chicken Thigh; 1 Celery; 1 sachet Classic Roast Seasoning; 1 packet Parsley; 2 packet Potato; 1 sachet Chicken-Style Stock Powder; 1 Carrot

with Mash & Parsley

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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 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.

This recipe is under 650kcal per serving.

Allergens:

Gluten

•Milk

•Soy

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Leek

1 packet

Bechamel Sauce

(Contains: Gluten, Milk, Soy; )

320 g

Chicken Thigh

Celery

1 sachet

Classic Roast Seasoning

1 packet

Parsley

2 packet

Potato

1 sachet

Chicken-Style Stock Powder

Carrot

Nutrition Values

Calories377 kcal

Energy (kJ)1580 kJ

Fat18.2 g

of which saturates7.4 g

Carbohydrate24.2 g

of which sugars11.8 g

Dietary Fibre4.8 g

Protein34.9 g

Sodium1100 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

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. Thinly slice leek and celery. Thinly slice carrot into half-moons. • Cut chicken thigh into 2cm 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 butter (for the mash) and the milk to the potato, then season with salt. Mash until smooth. Cover to keep warm.

• Meanwhile, 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 cooked through, 5-6 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, celery and leek, tossing, until tender, 6-7 minutes. • Add butter (for the sauce), Aussie spice blend and the plain flour and cook until fragrant, 1 minute. • Add the water and chicken-style stock powder and cook until slightly thickened, 1-2 minutes. • Remove pan from heat, then stir through bechamel sauce and the chicken (plus any resting juices).