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This chicken sweetcorn and mushroom bake is a delicious, nice and easy family bake. The recipe also includes my French style green beans making this a great weekday meal.
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Chicken Sweetcorn and Mushroom Bake

A nice, easy and delicious low cost family bake for when time is short with a French green beans side.
Course Dinner
Cuisine International
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 301kcal
Author Neil

Ingredients

For the Chicken, Sweetcorn and Mushroom Bake:-

  • 500 g waxy potatoes peeled and sliced thinly
  • Low calorie cooking oil spray
  • 1 large onion peeled and chopped
  • 225 g mushrooms sliced
  • 170 g chicken cooked and chopped
  • 25 g corn flour mixed with 3 tbsp. cold water
  • 150 ml skimmed milk
  • 150 ml chicken stock
  • 120 g frozen sweetcorn
  • Salt and pepper for seasoning

For the French Style Green Beans:-

  • 1 clove garlic peeled and finely chopped
  • 450 ml hot vegetable stock
  • 300 g frozen or fresh green beans
Metric - US Customary

Instructions

For the Chicken, Sweetcorn and Mushroom Bake:-

  • Pre-heat oven to 200C fan.
  • Add the potato slices to boiling salted water and cook for 5 minutes then place them in a colander to drain and cool.
  • Spray the bottom of a large saucepan 5 times with the low calorie cooking spray. Turn the heat under the saucepan on high initially and when the oil begins to bubble a little turn the heat down and add the onion and mushrooms. Sauté them until they are soft. About 5 minutes.
  • Once the onion and mushrooms are softened add the cooked chicken, corn flour water mixture, skimmed milk and chicken stock. Stir everything together well until thickened and then season to taste.
  • Add the frozen sweetcorn, bring the whole mixture to the boil, then turn down the heat and allow everything to simmer gently for about 5 minutes.
  • Turn the bake mixture into an ovenproof dish and top the mixture with the potato slices.
  • Spray the top of the potatoes evenly with the low calorie cooking spray (about 6 – 8 sprays).
  • Bake in the centre of your oven for about 45 minutes until the potatoes are brown and crispy.

For the French Style Green Beans:-

  • Whilst the casserole is baking. Put 2 tbsp. of the hot vegetable stock into a saucepan along with the finely chopped garlic and turn on the heat allowing the garlic to cook a little in the hot stock for 3- 4 minutes.
  • Add the rest of the vegetable stock and then the green beans and simmer until cooked to preference.

Nutrition

Calories: 301kcal | Carbohydrates: 40.8g | Protein: 16.3g | Fat: 9.1g | Saturated Fat: 2.9g | Cholesterol: 36.9mg | Sodium: 117.4mg | Fiber: 5g | Sugar: 8.1g | Vitamin A: 200IU | Vitamin C: 42.9mg | Calcium: 80mg | Iron: 2.5mg