Cheesy Chicken Casserole Recipe - Kids Recipes

Main
easy
4
1 hour 15 minutes

PT1H15M

A cheesy crust gives way to a rich mix of chicken, pasta, broccoli and mushrooms in Shaun Hill's comforting chicken casserole recipe. This is a classic home cooked dish that will keep the whole family happy.

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Ingredients

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2 skinless chicken breasts, large, diced
200g of fusilli pasta
10 button mushrooms, thinly sliced
1 head of broccoli
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
250g of breadcrumbs
75g of Parmesan, grated
40ml of rapeseed oil
3 pinches of salt
2 pinches of black pepper

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Preheat the oven to 175˚C/gas mark 3.5

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

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

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

Break down the broccoli into small florets and steam or boil until tender for 2-3 minutes

1 head of broccoli

Add the broccoli to a bowl with the chicken and mushrooms

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

Add the pasta and mix well. Pour into a casserole dish and set aside while you make the cheesy crumb

Spread the breadcrumbs out on an oven tray. Bake in the oven for 8-10 minutes until lightly golden and crispy

250g of breadcrumbs

Remove from the oven, allow to cool and then mix in the grated Parmesan

75g of Parmesan, grated

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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Shaun Hill

Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington