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Stuffing Topped Chicken and Bacon Casserole

Recipe

A festive casserole the entire family will fall in love with.

Prep time: 15 mins | Cooking time: 40 mins | Serves 4

British | Cardiff Mum | Main

Ingredients  

  • 2 Chicken Breasts
  • 4 Slices of Bacon
  • 85g of Stuffing Mix
  • 2 Parsnips
  • 150ml of Single Cream
  • 1 Red Onion
  • 40g of Grated Grana Padano
  • Half of a Broccoli
  • 4 Cloves of Garlic
  • 150ml of Chicken Stock
  • 1 tsp of Fresh or Dried Thyme

From The Cupboard

  • Pepper
  • Olive Oil
  • Salt

Method

Please note: this recipe makes 1 large or 4 mini pies.

  1. Mix your stuffing mix with the amount of water instructed on the back of the box - remember you’re using half, unless you are not cooking any other dishes from this menu then use it all.
  2. When all the water has absorbed, put it into a greased oven dish and spread it out into a thin layer which covers the base of the dish.
  3. Thinly slice your chicken and bacon and fry in a large frying pan with some oil, the garlic and thyme.
  4. Thinly slice your onion and parsnip add to pan once chicken is golden.
  5. Fry for 5 minutes.
  6. Cut your broccoli into small florets and add to the pan with the cream and stock.
  7. Season with salt and pepper and cook for a further 5 minutes until broccoli softens.
  8. Add in your grana padano.
  9. Add the casserole to your pie dish.
  10. Remove the stuffing from the oven and crumble it over your pie to make a crust and serve.

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