Quick Creamy Chicken & Leek Casserole
with Mash & Parsley
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.
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 packet
Leek
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
1 packet
Cream
(Contains: Milk; )
Nutrition Values
Utensils
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 longlife cream (see ingredients) and the chicken (plus any resting juices).
• Divide mash between bowls. • Top with creamy chicken and leek casserole. • Tear over parsley to serve. Enjoy!
