Quick Creamy Chicken & Leek Casserole
with Cauli-Potato Mash & Chilli Flakes
When it’s been a long day, long week or even a long few hours, a casserole at the end of it all will have you feeling relaxed and warm again in no time. There are classic flavours from the herby and garlic chicken in a bechamel sauce with leek and other veggies, including a teddy-bear-soft mash.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
potato
1 portion
cauliflower
1
leek
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 pinch
chilli flakes
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ cup
water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water and a good pinch of salt. • Peel potato and cut into large chunks. Cut cauliflower into small florets. • Cook potato and cauliflower in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return veggies to the pan. Add the butter and a good pinch of salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, thinly slice leek. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken and leek with a pinch of salt, tossing occasionally, until browned, 5-6 minutes. • Reduce heat to low, then add garlic & herb seasoning and cook until fragrant, 1 minute. • Add bechamel sauce, chicken-style stock powder and the water. Cook until slightly thickened, 1-2 minutes. • Remove from the heat, then add baby spinach leaves, stirring until wilted. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide cauli-potato mash between bowls. • Top with creamy chicken and leek casserole. • Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!