Creamy Mushroom Chicken Casserole
with Potato Mash
Mushrooms and veggies and a potato mash come together for dinner to create a warm dish that will brighten up your night. Add a helping of chicken to include that succulent protein and there you have it, the perfect casserole to end the day.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1
Brown Onion
2
potato
1 packet
Diced Chicken
1 sachet
Garlic & Herb Seasoning
½ sachet
Mushroom Powder
1 packet
tomato paste
½ bottle
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
½ cup
water
40 g
butter (for the mash)
(Contains Milk; )
20 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut carrot into bite-sized chunks. Cut onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
Little cooks: Help toss the veggies.
• Half-fill a medium saucepan with boiling water. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and butter (for the mash) to the potato and season generously with salt. Mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• When veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and almost cooked through, 3-4 minutes.
• Reduce heat to medium-low, then add garlic & herb seasoning, mushroom powder (see ingredients), tomato paste and butter (for the sauce) and cook until fragrant, 1-2 minutes. • Add cream (see ingredients), chicken-style stock powder and the water and cook until slightly thickened, 2-3 minutes.
• Add the roasted veggies and baby spinach leaves to the sauce, then stir until wilted.
• Divide potato mash between plates. • Top with creamy mushroom chicken casserole. Enjoy!