Chicken and Mustard Crumble
At a Glance
- Total
- 30 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Baked
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chicken and Mustard Crumble brings together 500 g chicken meat, chopped into bite size pieces (I use thigh meat), 1 medium onion, sliced, 1 garlic clove, crushed in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Nonstick pan, ovenproof dish, oven
Ingredients
- 500 g chicken meat, chopped into bite size pieces (I use thigh meat)
- 1 medium onion, sliced
- 1 garlic clove, crushed
- 1 cup sliced mushrooms
- 1 cup cooked pasta
- salt and pepper
- 1 1/2 cups 2% low-fat milk
- 4 teaspoons cornstarch
- 1 tablespoon Dijon mustard
- 2 slices bread, crumbed
- 50 g grated cheese
- 1 cup chopped parsley
Instructions
Preheat oven to 200°C degrees.
Heat a non stick pan and sauté chicken, onion and garlic until cooked through.
Add mushrooms, pasta and salt and pepper.
Mix milk, cornstarch and mustard together.
Add to pan and stir until sauce has thickened.
Spoon chicken mixture into an ovenproof dish and sprinkle with combined cheese, breadcrumbs and parsley.
Bake at 200°C degrees for about 15 minutes or until crumbs are crispy and golden.
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