Stuffing Topped Chicken and Bacon Casserole
Recipe
Prep time: 15 mins | Cooking time: 40 mins | Serves 4
British | Cardiff Mum | Main
A festive casserole the entire family will fall in love with.
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.
- 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.
- 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.
- Thinly slice your chicken and bacon and fry in a large frying pan with some oil, the garlic and thyme.
- Thinly slice your onion and parsnip add to pan once chicken is golden.
- Fry for 5 minutes.
- Cut your broccoli into small florets and add to the pan with the cream and stock.
- Season with salt and pepper and cook for a further 5 minutes until broccoli softens.
- Add in your grana padano.
- Add the casserole to your pie dish.
- Remove the stuffing from the oven and crumble it over your pie to make a crust and serve.
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