Ingredients
Serves 4
- 400g chicken breast, diced
- 200g bacon lardons
- 400g broccoli, diced
- 50g flour
- 50g butter
- 500ml chicken stock
- 1 tin condensed chicken soup
- 1 tbsp dijon mustard
- 1 tbsp curry powder
- Juice of 1 lemon
- Handful tarragon, chopped
- 500g leftover mixed bread: sliced pan, sourdough, brioche, brown bread
- 100g butter
- 100g parmesan
Method
- Preheat the oven to 190c
- Warm the chicken stock. In a separate pot, melt the butter and flour and cook over a high heat for 1 minute until the mix is bubbling. Pour in all the chicken stock and whisk constantly until the mix comes to the boil and thickens.
- Remove from the heat, add the condensed soup, mustard, curry powder, lemon and tarragon, then season to taste.
- Using a blender, blend the leftover bread until it is in large bread crumbs
- Heat a non-stick pan, then add some plain oil. Add the breadcrumbs until they begin to fry, followed by the butter, season and cook until light golden brown.
- Drain off any excess oil and then grate in the 100g of parmesan.
- To assemble, add the diced chicken breast, bacon lardons and broccoli into a shallow casserole dish (or single dishes)
- Spoon over the sauce, and then top with the fried breadcrumbs
- Cook at 200c for 45mins and allow to rest for 15 mins before serving. If the topping begins to colour too much, cover with tinfoil. Perfect with a baked potato and simple salad.
