This gorgeous crumble has a nutty, seedy, oaty topping and a creamy, chicken and mushroom base. It will freeze very well, either cooked or uncooked. Lovely to have a home made ready meal in the freezer that just needs to be defrosted.
150gchicken uncooked, or a little less if cooked (about 140g)
300gmushrooms
200gcream cheese
100mlwater
½tspsalt
½tsp mustard
Topping
100gflour
100goats
100mloilany neutral oil
25gsalted peanuts
25gpumpkin seeds
Instructions
Topping
Put all the topping ingredients into a bowl and mix well - flour, oats, oil, nuts and seeds.
100 g flour, 100 g oats, 100 ml oil, 25 g salted peanuts, 25 g pumpkin seeds
Base
Chop the mushrooms and fry until they soften and release some of their water. Put into the baking dish.
300 g mushrooms
Add the soft cheese and a splash of water. I've found on testing this recipe that the crumble topping sucks up all the moisture, so the base needs to be very moist before baking so that you end up with a nice saucy mix after cooking.
200 g cream cheese, 100 ml water
Chop the chicken quite small, whether cooked or raw. There is no need to pre-cook raw chicken, the baking will cook it through.
150 g chicken
Add to the mushroom and soft cheese mixture in the baking dish and distribute the chicken throughout the mix.
Add the seasonings
½ tsp salt, ½ tsp mustard
Spoon the topping mixture on top.
Bake in a moderately hot oven for 30 minutes - Gas Mark 6 / 400°F / 200°C / 180°C fan assisted