Chicken + Mushroom Casserole

25 Minute Chicken + Mushroom Casserole. A speedy version of a casserole. Serve with a parsnip mash and enjoy in under 25 minutes.

Serves: 4 Time: 25 minutes

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Ingredients

• 240g Mushrooms, quartered

• 2 Red Onions, diced

• 2 Tablespoons Olive Oil

• 2 Teaspoons Smoked Paprika

• 4 Teaspoons Cornflour

• 4 Teaspoons Dried Italian Herbs

• 2 Teaspoons Wholegrain Mustard

• 4 Chicken Breasts, cut into chunks

• 800g Parsnips, scrubbed, cut into chunks

• 80g Spinach, more if you like served on the side

• 1 Large Handful Of Parsley

Method

1. Pop the parsnips in a pan of salted water and bring to a boil. Simmer until soft. Then drain, season and mash.

2. Meanwhile, heat a medium-sized non-stick pan with half of the oil, add the onion and cook until translucent. Then add the remaining oil and the chicken, cook for a further 2 mins, until the edges begin to brown. Then add the mushrooms and cook stirring for 4-5 mins.

3. Add 150ml boiling water to the pan, along with mustard, paprika, herbs, and cornflour. Season and mix well to combine.

4. Allow everything to cook for 10 more mins, before stirring through the spinach.

5. To serve, spoon the parsnip mash onto plates and top with the chicken and mushrooms. Tear the parsley on top and enjoy!

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