Chicken casserole

Chicken casserole

Makes two casseroles, each serving four; one for now and one to freeze.

By , 21 September 2015
Chicken casserole
  • Ready in: 120 mins
  • Serves: 8
  • Price: £1.80 per serving
Nutritional Info
Each 380g serving contains
  • Fat 26
    37%
  • Sat Fat 7.2
    36%
  • Sugar 6.9
    8%
  • Salt 1.8
    30%
  • Cals 513
    26%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 565kJ/135kcal.
Ingredients
  • 3 tbsp sunflower oil
  • 3 leeks, trimmed and finely sliced
  • 1 onion, chopped
  • 3 x 515g packs Asda Chicken Thigh Fillets (skinless)
  • 2 chicken stock cubes
  • 2 level tbsp Dijon mustard
  • 500g pack Asda Chantenay Carrots, halved if large
  • 250g chestnut mushrooms, sliced
  • 25g pack Asda Fresh Tarragon
  • 2 level tbsp cornflour
  • 1⁄2 300ml pot reduced fat crème fraîche
Method
  • Pre-heat the oven to 160C/140C Fan/Gas 4. Heat the oil in a frying pan and cook the leeks and onion until soft. Transfer to a large casserole and add the chicken.

  • Dissolve the stock cubes in 700ml boiling water and pour over. Cover and cook for 1 hour 15 minutes.

  • Stir in the mustard, then add the carrots, mushrooms and tarragon. Cover and cook for 20 minutes.

  • Mix the cornflour with a little cold water and stir into the casserole with the crème fraîche. Cover and cook for 15 minutes.

  • Put half the casserole in a container and cool before freezing.