Chicken & mushroom bake

Chicken & mushroom bake

You can also make this dish using garlic bread.

By , 21 September 2015
Chicken & mushroom bake
  • Ready in: 55 mins
  • Serves: 4
  • Price: £1.90 per serving
Nutritional Info
Each 366g serving contains
  • Fat 24
    34%
  • Sat Fat 14
    69%
  • Sugar 4.1
    5%
  • Salt 2
    33%
  • Cals 564
    28%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 645kJ/154kcal.
Ingredients
  • 1 low-salt chicken stock cube
  • 1 level tbsp tomato purée
  • 4 chicken breast fillets (without skin), cut into bite-sized pieces
  • 250g mushrooms, halved or quartered
  • 2 shallots, chopped
  • 2 tbsp chopped flat-leaf parsley
  • 1 level tbsp cornflour
  • 3 level tbsp crème fraîche
  • 1 small white baguette (200g)
  • 50g butter, softened
  • 350g broccoli, to serve
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Dissolve the stock cube and tomato purée in 75ml hot water. Pour into a large pan with 150ml cold water and the chicken, mushrooms, shallots and parsley. Cover and simmer gently for 15 minutes.

  • Mix the cornflour with 2 tbsp cold water and stir into the pan with the crème fraîche. Heat until simmering and slightly thickened. Pour into a shallow ovenproof dish.

  • Cut the baguette into diagonal slices. Spread with butter and arrange, butter side-up, on top of the dish.

  • Bake the dish for 15 minutes or until the baguette slices are golden. Serve with steamed broccoli.