Chicken and Bacon Casserole

This hearty stew is super simple to put together and makes 8-10 servings. Eat half then chill or freeze the rest to be heated up on a busy weeknight- or portion it all up and store in the freezer for up to three months.

Ingredients

Serves: 8-10

Ready in: 50 mins, plus defrosting and heating

Suitable for freezing

• 2 tbsp olive oil
• 900g-1kg (approx. 6) chicken breast, chopped into bitesize chunks
• 3 leeks, trimmed and sliced
• 200g smoked bacon, chopped
• 3 tbsp plain flour
• 2 chicken stock cubes, made up to 800ml with boiling water
• 2 x 200g packs chestnut or white mushrooms , halved or quartered
• 20g pack parsley, chopped, to serve

Method

1. Heat half the oil in a large casserole dish. Once hot, add half the chicken, cook over a high heat until browned, then remove. Repeat with the remaining chicken, using the rest of the oil, then remove and set aside.
   
2. Add the leeks and bacon to the casserole dish and fry for 5-6 mins, stirring occasionally. Stir in the flour and mix until everything is coated. Pour in the stock and mix well, then add the mushrooms and return the chicken with any juices. Simmer for 25-30 ­mins, until the mixture is thickened and the meat is tender.
   
3.  Serve at once, or portion into freezer boxes or bags, cool and freeze. To reheat, defrost in the fridge overnight and gently heat in a saucepan until piping hot. Scatter with parsley to serve.