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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
Gluten-free
Dairy-free

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

If you haven't got any brown bread, try using white bread instead

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

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.
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.
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.

See more Gluten-Free recipes