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Chicken and Mushroom Crumble

Chicken and Mushroom Crumble

with Basmati Rice

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This Chicken & Mushroom Crumble with Rice is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:MilkEggCereals containing Gluten

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

280 grams

Diced Chicken Breast

1 unit(s)


1 bag(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

25 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

1 punnet(s)

Sliced Mushrooms

150 grams

Creme Fraiche


1 sachet

Chicken Stock Powder

Not included in your delivery

1.5 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3418 kJ
Energy (kcal)817 kcal
Fat38.0 g
of which saturates16.0 g
Carbohydrate77 g
of which sugars5.0 g
Protein52 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 0.25 tsp of salt for the rice. b) When boiling, add the rice and cook for 10-12 mins. c) Drain in a sieve.


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


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


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


a) 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. b) Bring to a boil and simmer for a minute. c) Taste and add salt and pepper if you feel it needs it.If your pan isn't ovenproof, pop in an oven dish now. d) Sprinkle over the cheesy breadcrumbs and then grill until golden, 2-3 mins.


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