Chicken and Mushroom Crumble
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken and Mushroom Crumble

Chicken and Mushroom Crumble

with Basmati Rice and Cheese

This Chicken and Mushroom Crumble is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
Cereals 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 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


serving amount

150 grams

Basmati Rice

260 grams

Diced British Chicken Thigh

1 unit(s)


1 unit(s)

Garlic Clove

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

25 grams


(Contains Cereals containing gluten)

120 grams

Sliced Mushrooms

40 grams

Baby Spinach

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

Not included in your delivery

1.5 tbsp

Olive Oil for the Crumb


Nutritional information

Energy (kJ)3743 kJ
Energy (kcal)895 kcal
Fat46.3 g
of which saturates21.4 g
Carbohydrate80.6 g
of which sugars7.9 g
Protein43.7 g
Salt1.77 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press


Cook the Rice

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Chicken

a) While the rice cooks, heat a drizzle of oil in a large (preferably ovenproof) frying pan on medium-high heat.

b) Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over, 4-5 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Perfect the Prep

a) While the chicken cooks, halve, peel and chop the onion into small pieces.

b) Peel and grate the garlic (or use a garlic press).

c) Pop the cheese and breadcrumbs into a small bowl and add the olive oil for the crumb (see pantry for amount). Stir well, then set aside your cheesy breadcrumbs.

Bring on the Veg

a) Preheat your grill to high.

b) Once the chicken is browned, add the onion and sliced mushrooms to the pan. Add a drizzle more oil if the pan is dry.

c) Cook until the mushrooms have browned and the onion has softened, 4-5 mins. Stir occasionally.

d) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in the garlic and cook for 1 min more.

Grill the Crumble

a) Once the veg is soft and the chicken is cooked through, stir in the creme fraiche and chicken stock paste. IMPORTANT: The chicken is cooked when no longer pink in the middle.

b) Bring to a boil and simmer for 1 min. Taste and add salt and pepper if needed. TIP: If your pan isn't ovenproof, pop the contents into an ovenproof dish now.

c) Sprinkle over the cheesy breadcrumbs, then grill until golden, 2-3 mins.


a) Fluff up the rice with a fork.

b) Serve in bowls with the chicken and mushroom crumble on top.