Chicken, mushroom and spinach bake

Chicken, mushroom and spinach bake recipe

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A warm savoury bread and butter pudding style bake. This can be prepared ahead of time and baked in the oven when needed. The Tesco Free From Soya Cheddar style cheese creates lovely crunchy topping. Accompany with a little salad. See method

  • Serves 6
  • 10 mins to prepare and 45 mins to cook
  • 367 calories / serving

Ingredients

  • oil, for greasing
  • 6 eggs, beaten
  • 450ml (15fl oz) Tesco Free From unsweetened soya milk
  • 1 tsp Dijon mustard
  • 200g (7oz) Free From brown bread, crusts removed, cut into small cubes
  • 150g (5oz) Tesco Free From Strong Soya Cheese, grated
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp olive oil
  • 450g (15oz) chicken breast fillets, cut into 2cm (1in) pieces
  • 1 small onion, diced
  • 250g (8oz) chestnut mushrooms, thinly sliced
  • 100g (3 1/2oz) baby spinach leaves
  • mixed salad, to serve

Each serving contains

  • Energy

    1535kj
    367kcal
    18%
  • Fat

    18g 26%
  • Saturates

    8g 38%
  • Sugars

    4g 4%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 18.2g Protein 31g Fibre 1.3g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Grease a baking dish. In a large bowl, beat the eggs, milk and mustard. Stir in the bread cubes, three quarters of the soya cheese, the parsley, sea salt and black pepper. Leave to stand for 10 minutes.
  2. Heat the olive oil in a large frying pan and brown the chicken for 4-5 minutes, then remove from the pan and drain. Heat the remaining oil and cook the onions for 2 minutes. Add the mushrooms and cook for 2 minutes more, until just starting to soften. Stir in the spinach, until wilted; drain on kitchen paper.
  3. Stir the chicken, onions and mushrooms into the egg and bread mixture, then pour into the prepared baking dish. Sprinkle with the remaining soya cheese and bake for 35-40 minutes until the chicken is cooked through and no pink bits remain. Serve with a mixed salad.

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