Creamy Chicken Crumble

Difficulty | Serves 6 | Book 5

Creamy Chicken Crumble recipe

1 cup carrots small diced
1 cup green beans sliced
500g skinless chicken breast diced
1 teaspoon crushed garlic (in jar)
cooking spray
1 medium onion diced
1 x 300g can creamed corn
1 sachet 98% fat free Cream of Chicken Cup a Soup
1 teaspoon salt-reduced chicken stock powder
1 tablespoon parsley chopped
1 sachet Cheese Sauce powder
1 cup boiling water
½ cup breadcrumbs
½ cup plain flour
2 tablespoons finely grated parmesan cheese Kraft®)
1 tablespoon parsley chopped
2 Weet-Bix® crushed
2 tablespoons skim milk
4 tablespoons (60g) Flora® Light margarine melted

Per serve
Kilojoules1284 (cals 307)
GI RatingMedium


Preheat oven 180°C fan forced.

  1. Filling: Microwave carrots and beans in a little water on high for 5 minutes. Drain.
  2. Sauté chicken and garlic in a large saucepan that has been generously coated with cooking spray for 3 minutes. Add onion and cook 2 minutes.
  3. Add corn, carrots and beans, soup mix, stock powder and parsley and combine with chicken mix.
  4. Blend cheese sauce sachet with 1 cup boiling water. Add to pot, combine well. Pour filling into a large casserole or lasagne dish.
  5. Crumble: Place all dry ingredients into a medium size mixing bowl and combine. Combine milk with melted margarine then add to bowl and fold into dry mix. You may need to use your hands to get a crumbled texture. Sprinkle evenly over top of filling. Bake 40-45 minutes.

Suitable to be frozen.

Dietitian's tip

Annette has developed a high fibre, extremely tasty chicken dish. It is recommended that we have 30g of fibre a day to provide us with a healthy gastrointestinal system and reduce the risk of bowel cancer.

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