Chicken and Mushroom Crumble
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.
Servings: 4
Calories: 697kcal
Cost: 68p
Equipment
- pan to fry in
- small sharp knife
- chopping board
- oven proof dish
- mixing bowl
- large mixing spoon
- digital weighing scales
Ingredients
Base
- 150 g chicken uncooked, or a little less if cooked (about 140g)
- 300 g mushrooms
- 200 g cream cheese
- 100 ml water
- ½ tsp salt
- ½ tsp mustard
Topping
- 100 g flour
- 100 g oats
- 100 ml oil any neutral oil
- 25 g salted peanuts
- 25 g pumpkin 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 seasonings½ 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
Notes
What changes can I make
- swap the mushrooms out for
- celery
- fennel
- peas
- onions
- diced carrot
- sweetcorn
- swap the chicken out for
- pork
- tofu
- any kind of bean or lentil
- swap the salted peanuts for
- pistachios
- Brazil nuts
- hazelnuts
- walnuts or pecan
- almonds
- add garlic to the cream cheese
- add chopped herbs
- basil
- parsley
- sage
- thyme
- omit the nuts and/or seeds
- use all flour or all oats
This recipe is from a series - how to poach a chicken and feed your family all week with it
- How To Poach A Chicken
- Spaghetti with olives, sultanas and lemon 140g chicken
- Oaty, nutty, seedy chicken and mushroom crumble140g chicken, this recipe
- Chicken and rice salad – red peppers from a jar, peas, gherkins, raisins 140g chicken and some of the stock
- Chicken and something Pizza, sweetcorn, onion, red pepper, mozzarella and cheddar – 140g chicken
- Coronation Chicken Jacket Potato – 140g chicken
- Red Cabbage Waldorf with apple, walnut and dressing – 140g chicken
- Chicken Tart with Butternut Squash, Lemon Zest & Parmesan 140g chicken
How to make a roast chicken last the family 7 days
Adjusting the recipes to accommodate 977g chicken, each making 4 servings, I was able to stretch it to do the following:-- Roast chicken, 400g chicken, gravy, with stuffing, 4 portions
- Risotto, 140g chicken, onion, half the the stock, some vegetables butter and parmesan, 4 portions
- Pizza, 117g chicken, tomato sauce, maybe some stuffing, 4 portions
- Spicy Pasta Bake, white sauce, 120g chicken, onion, spices, stuffing, 4 portions
- Tart, 100g chicken, onions, sweetcorn, couple of eggs, no cheese, stuffing, 4 portions
- Pie, 100g chicken, some of the gravy, onion, maybe some sweetcorn or mushrooms, maybe some stuffing, 4 portions
- Soup with the remaining half of the stock, red lentils, onion, spices, 4 portions
Nutrition
Serving: 0g | Calories: 697kcal | Carbohydrates: 43g | Protein: 18g | Fat: 52g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 506mg | Potassium: 556mg | Fiber: 5g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 4mg
