This lighter chicken casserole with leeks, mushrroms and spinach is the perfect family meal.
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Lighter chicken casserole with crumble topping

This super-creamy chicken casserole with leeks, mushrooms and spinach is the perfect family meal.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Servings: 4 -6 servings
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • <b>For the cruble topping</b>
  • 100 g | 3 1/2oz rolled oats
  • 100 g | 3 1/2oz Lactofree mature cheddar finely grated
  • 85 g | 3oz stale bread such as ciabatta cubed
  • 2 tbsp Lactofree spreadable melted
  • 2 tbsp chopped flat leaf parsley
  • freshly ground pepper
  • <br>
  • <b>For the filling</b>
  • 1 heaped tbsp Lactofree spreadable to fry with
  • 600 g skinless chicken thights
  • 2 leeks finely diced
  • 200 g | 7oz button mushrooms halved
  • 100 g | 3 1/2oz fresh spinach
  • splash of chicken stock or white wine to deglaze the pan
  • –––
  • 2 heaped tbsp Lactofree spreadable
  • 2 tbsp cornflour cornstarch
  • 450 ml | 15fl oz whole or semi-skimmed Lactofree milk
  • 70 g | 2 1/4oz Lactofree mature cheddar finely grated plus extra to top
  • 1 tbsp lemon juice
  • 1 tsp mustard powder
  • 1/4 tsp grated nutmeg
  • salt and freshly ground pepper to season

Instructions

  • Preheat the oven to 180C (350F)
  • Make the crumble topping. Put all the oats, bread, cheese and parsley in a food processor or blender and pulse until you have breadcrumb consistency.
  • Add the melted Lactofree spreadable and pulse again. The mixture should be crumbly and stick together when pinched. Season with pepper and set aside.
  • Chop the chicken thighs into bite-sized cubes and trim of any fat. Melt the Lactofree spreadable in a large casserole or frying pan and then cook the chicken for a few minutes until browned on all sides. Transfer to a bowl and set aside.
  • Add a splash of wine (or stock) to deglaze the pan and scrape and browned chicken bits.
  • Cook the leeks for 5 minutes then add the mushrooms and cook for another five minutes. Transfer the vegetables to the bowl with the chicken and wipe the pan clean.
  • Melt the Lactofree spreadable and then add the cornflour, cook for 2 minutes, stirring constantly until thickened.
  • Gradually add the milk, stirring to mix it in. Add the cheddar, lemon juice, mustard powder, and nutmeg and season with salt and pepper.
  • Stir in the spinach until it starts to wilt and return the chicken and vegetables to the pan. Stir everything together and bring to a simmer.
  • Transfer to an ovenproof ceramic dish (mine was 23cm/9in) and then sprinkle the crumble over the top to cover.
  • Place the dish on a baking tray and cook for 25 minutes, or until the crumble is golden and filling is hot and bubbling. If you like, add a sprinkling of cheddar towards the end of cooking time.
  • Let the dish stand for 10 minutes and serve with buttered peas.