Not naughty but very nice, this creamy chicken & broccoli casserole looks indulgent but isn’t and is packed full of veg, perfect after a food and drink fuelled bank hols! 🥦
So versatile, this can be served with potatoes, mash, rice or pasta. I served it with rice and peas and there were clean plates all round.
Only 2 #smartpoints for a filling 1/6 portion and pretty easy for a weeknight. Fancy trying it ? see recipe below ⬇️⬇️
- 6 chicken breasts, each sliced into 4
- 1 onion, finely chopped
- 1 carrot, peeled and chopped into small cubes
- 2 cloves of garlic, crushed
- 1/2 punnet of mushrooms, wiped and sliced
- 1 head of broccoli, cut into florets
- 1 bunch of asparagus, trimmed
- 400ml chicken stock
- 1 Tsp Dijon mustard
- 200ml semi-skimmed milk
- Handful of chopped parsley
- 1 tbsp cornflour
- 4 tbsp reduced fat creme fraiche
In a shallow hob/ovenproof casserole pan sauté the chicken in a little spray until seared and golden. Remove from the pan and set aside. In the same pan sauté the onion, carrot and mushrooms for a few minutes. Add the garlic and sauté for another minute. Pour in the stock and milk then add the parsley, mustard and chicken. Stir and season and pop in the oven for 20 mins at 180oC fan. Remove from the oven, stir in the broccoli and asparagus, pop the lid back on and cook in the oven for a further 10 mins.
Prior to serving, stir in the cornflour mixed with a little water followed by the creme fraiche and the sauce should thicken. Sprinkle with another tbsp of parsley and serve.