Another great family dish using store cupboard ingredients & food you can keep in the freezer!
Serves 4 (easily multiplied) Approx £1.25 per person
Prep time 20 minutes Cooking time 30 minutes
3-4 chicken breast or boneless thighs (defrosted if frozen) cut into bite sized chunks
400g frozen broccoli
150g chestnut mushrooms, sliced
1tsp each dried thyme & dried parsley
500ml chicken stock & 1 extra chicken stock cube (the crumbly kind!)
2 tbsp ½ fat crème fraiche
3 tbsp cornflour mixed with 3 tbsp water
60g grated cheddar
60g breadcrumbs (from the freezer is fine)
Place a large frying pan over a medium heat & add some oil. Brown the chicken & set aside.
Cook the broccoli in a large pan of boiling salted water for 5 minutes, drain & set aside.
Add a little more oil to the frying pan & cook the mushrooms until soft adding the herbs after 5 minutes.
Pour in the stock & allow to heat through before adding the cornflour water. Simmer for a few minutes then season to taste with salt & pepper & crumble over the extra stock cube-stir well.
Continue to simmer the sauce for another 5 minutes then stir in the crème fraiche. Check the seasoning again.
Pre-heat the oven to 180Fan/200C/Gas6.
Place the chicken into an ovenproof dish then add the broccoli & carefully pour over the sauce.
Mix together the cheese & breadcrumbs & scatter evenly over the top.
Bake for 30 minutes, serve with extra veg &/or potatoes