Quick Creamy Chicken, Leek & Bacon Casserole

Name: Quick Creamy Chicken, Leek & Bacon Casserole with Mash & Parsley
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 leek; 1 stalk celery; 1 carrot; 1 packet chicken thigh; 20 g butter (for the mash); 2 tbs milk; 20 g butter (for the sauce); 1 sachet Aussie Spice Blend; 1 tsp plain flour; ½ cup water; 1 packet Chicken-Style Stock Powder; 1 packet bechamel sauce; 1 bag parsley; 1 packet diced bacon

with Mash & Parsley

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 in no time. There are classic flavours from the herby and garlic chicken in a bechamel sauce with bacon, leek and other veggies, including a teddy-bear-soft mash.

Tags:

Kid Friendly

Allergens:

Milk

•Gluten

•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 Time

DifficultyEasy

Ingredients

Serving amount

potato

leek

1 stalk

celery

carrot

1 packet

chicken thigh

1 sachet

Aussie Spice Blend

1 packet

Chicken-Style Stock Powder

1 packet

bechamel sauce

1 bag

parsley

1 packet

diced bacon

Not included in your delivery

olive oil

20 g

butter (for the mash)

2 tbs

milk

20 g

butter (for the sauce)

1 tsp

plain flour

½ cup

water

Nutrition Values

Energy (kJ)3299 kJ

Fat49.7 g

of which saturates23.5 g

Carbohydrate49.6 g

of which sugars21.6 g

Protein46.7 g

Sodium1775 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. 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. Cook diced bacon, breaking it up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. • Return frying pan to 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, the bacon and chicken (plus any resting juices).