Recipe

Chicken & Bacon Casserole

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Chicken & Bacon Casserole

Chicken, bacon and mushrooms in a fragrant, creamy sauce with wilted chard served on a bed of cauli-rice.




Ingredients to serve 2

  • 2 x free range chicken breasts
  • 75g x homestyle bacon - slice
  • ½ x onion – peel & chop finely
  • 1 x leeks – cut off ends & chop finely
  • ½ stalk x celery – cut off end & dice
  • 1 clove x garlic – crush, peel & chop finely
  • 100g x button mushrooms – cut in half
  • 2 tsp x chicken stock granules
  • 1 cup x boiling water
  • 1 x bay leaf
  • 5g x fresh thyme – strip leaves off
  • 125ml x cream
  • ½ x lemon
  • 50g x baby spinach
  • ½ x cauliflower – grate coarsely
  • . x olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x free range chicken breasts
  • 150g x homestyle bacon - slice
  • 1 x onion – peel & chop finely
  • 2 x leeks – cut off ends & chop finely
  • 1 stalk x celery – cut off end & dice
  • 2 cloves x garlic – crush, peel & chop finely
  • 200g x button mushrooms – cut in half
  • 4 tsp x chicken stock granules
  • 2 cups x boiling water
  • 2 x bay leaf
  • 10g x fresh thyme – strip leaves off
  • 250ml x cream
  • 1 x lemon
  • 100g x baby spinach
  • 1 x cauliflower – grate coarsely
  • . x olive oil, salt & pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above.

Step 2

Using the fine side of the grater, grate the skin of the lemon to create zest. Then cut the lemon in half and juice.

Step 3

Place the chicken breasts (one at a time) between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (7mm). Slice each breast into 3 strips lengthways. Rub the chicken with olive oil and scatter all over with freshly ground salt and pepper.

Step 4

Place a large griddle pan or frying pan on medium to high heat. Add the chicken breasts and the bacon to the dry pan and cook for about 6 minutes until the chicken is brown on both sides. Remove the chicken and set aside.

Step 5

Add the onion, leeks, celery, garlic and mushrooms to the pan with the bacon and cook for 3 to 4 minutes until the onion is translucent. Return the chicken to the pan and add the chicken stock, bay leaf and thyme. Stir well. Then add the cream and allow it to bubble gently for 2 minutes to heat through. Taste for seasoning and add salt and freshly ground pepper if necessary. Lastly add the lemon juice, lemon zest and baby spinach. The spinach will wilt in about a minute, then you can mix it through. Remove the bay leaf.

Step 6

Heat a few glugs of olive oil in another large frying pan (or saucepan) over high heat and – when hot – add the grated cauliflower. Stir fry on high heat for about 5 minutes until lightly brown. Make sure your pan is big enough and keep the heat high so that the cauliflower doesn’t steam/become soggy. Season with a little salt.

Step 7

To serve, divide the cauli-rice between the bowls and top with the chicken mixture.