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Chicken Breast and Mushroom Crumble

Chicken Breast and Mushroom Crumble

with Basmati Rice

Custom recipe
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Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken and Mushroom Crumble in just 20 minutes for a delicious and speedy meal.

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)


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

120 grams

Sliced Mushrooms

150 grams

Creme Fraiche


10 grams

Chicken Stock Paste

Not included in your delivery

1.5 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3383 kJ
Energy (kcal)809 kcal
Fat38.0 g
of which saturates16.0 g
Carbohydrate76 g
of which sugars5.0 g
Protein52 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) When boiling, add the rice and cook for 12 mins. Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


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 chicken and season with salt and pepper.
c) Cook until golden on the outside, 3-5 mins. Stir occasionally. IMPORTANT: Wash your hands after handling raw chicken and its packaging.


a) While the chicken cooks, trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice.
b) Pop the cheese and breadcrumbs into a bowl and add the olive oil (see ingredients 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 has softened, 4-5 mins. Stir occasionally.


a) Once the veggies are soft and chicken is cooked, 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 a min.
c) Taste and add salt and pepper if needed. TIP: If your pan isn't ovenproof, pop the contents into 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.
b) Serve in bowls with the chicken crumble on top. Enjoy!