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.
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.
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