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Cheesy chicken casserole

Cheesy chicken casserole

Cheesy chicken casserole

PT1H15M

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1
Preheat the oven to 175˚C/gas mark 3.5
2
Bring a pot of lightly salted water to the boil. Drop in the pasta and boil for 8-9 minutes until just cooked. Strain and set aside
  • 200g of fusilli pasta
  • 1 pinch of salt
3
Place a large pan over a medium-high heat and add 20ml of oil. Once hot, fry the chicken until golden and cooked through, approximately 4-6 minutes. Set aside in a large bowl to cool
  • 20ml of rapeseed oil
  • 2 skinless chicken breasts, large, diced
4
In the same pan, fry the mushrooms in the remaining 20ml of oil, until they have released all moisture. Season with salt and pepper and add to the bowl with the chicken
  • 10 button mushrooms, thinly sliced
  • 20ml of rapeseed oil
  • 1 pinch of salt
  • 1 pinch of black pepper
5
Break down the broccoli into small florets and steam or boil until tender for 2-3 minutes
  • 1 head of broccoli
6
Add the broccoli to a bowl with the chicken and mushrooms
7
Stir in the dry herbs, stock, milk, crème fraîche, salt and pepper
  • 1 pinch of thyme, dried
  • 1 pinch of marjoram, dried
  • 1 pinch of oregano, dried
  • 400ml of chicken stock
  • 150ml of milk
  • 50g of half fat crème fraîche
  • 1 pinch of salt
  • 1 pinch of black pepper
8
Add the pasta and mix well. Pour into a casserole dish and set aside while you make the cheesy crumb
9
Spread the breadcrumbs out on an oven tray. Bake in the oven for 8-10 minutes until lightly golden and crispy
  • 250g of breadcrumbs
10
Remove from the oven, allow to cool and then mix in the grated Parmesan
  • 75g of Parmesan, grated
11
Sprinkle the breadcrumbs on top of the chicken casserole and cook in the oven for 20 minutes until piping hot. Divide onto plates and serve immediately

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