To use up some leftovers from the week I decided to make a casserole toady. I had chicken breast from dinner last night and butter beans from a salad earlier in the week. If you are making this casserole from scratch I would recommend using chicken thighs. You can add any extra vegetables that you would like (zucchini, cauliflower, broccoli) I kept this one simple as I plan on making pies with the leftover casserole tomorrow night. Enjoy 🙂
Chicken & Bean Casserole
- 6 free range organic chicken thighs (diced)
- 1 leek (thinly sliced)
- 6 mushrooms
- 2 strips of organic streaky bacon
- 2 cloves of garlic
- 1 stalk of fresh thyme
- 2 cups of organic chicken stock (sugar free/salt free)
- 2 tablespoons wholemeal flour
- 1 tablespoon mustard
- 1/4 cup organic cream
- 1 cup frozen peas
- 1 carrot sliced (any extra vegetables you would like)
- salt & pepper to season
In a large non stick pan fry off chicken until browned. Remove from pan. Fry off leek, garlic and streaky bacon until leek softens. Add chicken back to pan along with thyme, mushrooms, carrots and mustard. Allow to fry off for 2-3 minutes. Add flour and stir until flour slightly darkens in colour. Pour in stock and stir until mixture thickens. Add peas and cover pan, allow to simmer for 15 minutes. Add beans and stir until warmed through. If your casserole is not as thick as you would like just mash some beans in a bowl and stir through. This will thicken the casserole.