Lunch, Dinner and Side Dishes
Lighter chicken casserole with crumble topping
This delicious chicken casserole with crumble topping is the perfect family meal. Post sponsored by Arla Lactofree. A few weeks
- Serves 4 -6 servings
- Prep 15 minutes
- Cook 45 minutes
- Total 1 hour
A few weeks ago I agreed to take part in a little challenge – to replace all my usual dairy products with 
A few years ago I suffered from infrequent but severe bouts of stomach cramps which made me totally miserable. Visits to my doctor, keeping a food diary and trying elimination diets didn’t really help and in the end it turned out my IBS symptoms were triggered by stress. Having experienced those symptoms, I can certainly sympathise with those who suffer from intolerances and glad there are products specifically catering to their needs. Up to 15 per cent of the UK population are thought to to be lactose intolerant, according to research published in the 
I really put the Lactofree products through their paces in this lighter chicken casserole with crumble topping. The casserole is super-creamy without the addition of cream and also hides a few veggies under the crumble that my kids normally put a huge fuss over 😉 You can also make this casserole gluten-free by using gluten-free bread in the crumble, but make sure it is also dairy-free if serving it to those with a lactose intolerance.
Recipe
Lighter chicken casserole with crumble topping
This super-creamy chicken casserole with leeks, mushrooms and spinach is the perfect family meal.
- Serves 4 -6 servings
- Prep 15 minutes
- Cook 45 minutes
- Total 1 hour
Ingredients
- For the cruble topping
- 3 ½ oz (100g) rolled oats
- 3 ½ oz (100g) Lactofree mature cheddar (finely grated)
- 3 oz (85g) stale bread such as ciabatta (cubed)
- 2 tbsp Lactofree spreadable (melted)
- 2 tbsp chopped flat leaf parsley
- freshly ground pepper
- For the filling
- 1 heaped tbsp Lactofree spreadable to fry with
- 600 g skinless chicken thights
- 2 leeks (finely diced)
- 7 oz (200g) button mushrooms (halved)
- 3 ½ oz (100g) fresh spinach
- splash of chicken stock or white wine to deglaze the pan
- –––
- 2 heaped tbsp Lactofree spreadable
- 2 tbsp cornstarch ((= cornflour))
- 1 ¾ cups (450ml) whole or semi-skimmed Lactofree milk
- 2 ¼ oz (70g) Lactofree mature cheddar (finely grated plus extra to top)
- 1 tbsp lemon juice
- 1 tsp mustard powder
- ¼ tsp grated nutmeg
- salt and freshly ground pepper to season
Method
- 1
Preheat the oven to 350°F (180°C)
- 2
Make the crumble topping. Put all the oats, bread, cheese and parsley in a food processor or blender and pulse until you have breadcrumb consistency.
- 3
Add the melted Lactofree spreadable and pulse again. The mixture should be crumbly and stick together when pinched. Season with pepper and set aside.
- 4
Chop the chicken thighs into bite-sized cubes and trim of any fat. Melt the Lactofree spreadable in a large casserole or frying pan and then cook the chicken for a few minutes until browned on all sides. Transfer to a bowl and set aside.
- 5
Add a splash of wine (or stock) to deglaze the pan and scrape and browned chicken bits.
- 6
Cook the leeks for 5 minutes then add the mushrooms and cook for another five minutes. Transfer the vegetables to the bowl with the chicken and wipe the pan clean.
- 7
Melt the Lactofree spreadable and then add the cornflour, cook for 2 minutes, stirring constantly until thickened.
- 8
Gradually add the milk, stirring to mix it in. Add the cheddar, lemon juice, mustard powder, and nutmeg and season with salt and pepper.
- 9
Stir in the spinach until it starts to wilt and return the chicken and vegetables to the pan. Stir everything together and bring to a simmer.
- 10
Transfer to an ovenproof ceramic dish (mine was 9-inch (23cm)) and then sprinkle the crumble over the top to cover.
- 11
Place the dish on a baking tray and cook for 25 minutes, or until the crumble is golden and filling is hot and bubbling. If you like, add a sprinkling of cheddar towards the end of cooking time.
- 12
Let the dish stand for 10 minutes and serve with buttered peas.
