Creamy chicken crumble
Don’t let the number of ingredients put you off. This recipe is actually easy to make and tastes fantastic. Great for a Saturday night at home before settling down to watch a movie after the children are in bed.
Ingredients
Method
Ingredients
- For the filling:
- 1 cup diced carrots
- 1 cup sliced green beans (can use frozen)
- Cooking spray, oil or butter
- 500g diced skinless chicken breast
- 1Teaspoon crushed garlic
- 1 onion, diced
- 1 x 410g can creamed corn
- 1 sachet chicken & vegetable cup-a-soup eg: Continental
- 1 Teaspoon chicken stock powder
- 1 Tablespoon fresh parsley, chopped
- 1 x sachet cheese sauce mix eg: Maggi, Continental.
- For the crumble:
- ½ cup dried breadcrumbs
- ½ cup plain flour
- 2 Tablespoon grated parmesan cheese
- 1 Tablespoon fresh parsley, chopped
- 2 weet-bix, crushed
- 2 Tablespoon milk
- 4 Tablespoon 60g) margarine or butter, melted
Method
- Heat fan forced oven to 180C.
- Microwave carrots and beans in a little water on high for 5 minutes.
- Generously coat a large saucepan with the cooking spray, oil or melted butter.
- Saute chicken with garlic for 3 minutes.
- Add onion and cook 2 minutes.
- Add corn, soup mix, stock powder and parsley.
- Blend cheese sauce sachet with 1 cup boiling water.
- Add to saucepan and combine well.
- Pour filling into large casserole or lasagne dish.
To make the crumble:
- Combine the ingredients for the crumble.
- You may need to use your hands to get a crumbled texture.
- Spread evenly over top of filling. Bake 40-45 minutes.
Variation: replace chicken with 2 x 425g cans tuna in spring water - drained.