Chicken and Mushroom Crumble
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Chicken and Mushroom Crumble

Chicken and Mushroom Crumble

with Basmati Rice

Looking for a tasty midweek dinner option? Try cooking up our Chicken and Mushroom Crumble in just 20 minutes for a balanced and tasty meal.

Allergens:
Milk
Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Leek

1

Chicken Stock Powder

150

Basmati Rice

150

Sliced Mushrooms

260

Diced Chicken Thigh

25

Panko Breadcrumbs

150

Creme Fraiche

(Contains Milk)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1.5

Olive Oil

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Nutritional information

Energy (kcal)890 kcal
Energy (kJ)3724 kJ
Fat48 g
of which saturates19 g
Carbohydrate77 g
of which sugars5 g
Protein47 g
Salt1.42 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Grill Pan
Bowl
Chopping Board
Knife
Oven dish
Fork

Instructions

Cook the Rice
1

Bring a large saucepan of water to the boil with 0.25 tsp of salt for the rice. When boiling, add the rice and cook for 10-12 mins. Drain in a sieve.

Cook the Chicken
2

Meanwhile, heat a drizzle of oil in a large (preferably ovenproof) frying pan on medium high heat. Once hot, add the chicken and season with salt and pepper. Cook until golden on the outside, 3-5 mins. Stir occasionally.

Prep
3

While the chicken cooks, trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Pop the cheese and breadcrumbs in a bowl and add the oil (see ingredient list for amount), stir well.

Cook the Veg
4

Preheat your grill to high. Once the chicken is browned, add the leek and sliced mushrooms to the pan. Tip: Add a splash more oil if needed. Cook until the mushrooms have browned and the leek softened, 4-5 mins. Stir occasionally.

Grill
5

Once the veggies are soft and chicken is cooked, stir in the creme fraiche and chicken stock powder. IMPORTANT: The chicken is cooked when no longer pink in the middle. Bring to a boil and simmer for a minute. Taste and add salt and pepper if you feel it needs it. If your pan isn't ovenproof, pop in an oven dish now. Sprinkle over the cheesy breadcrumbs and then grill until golden, 2-3 mins.

Finish and Serve
6

Fluff up the rice with a fork. Serve in bowls with the chicken crumble on top Enjoy!

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