Chicken
and Potato Crumble

 

450g (1lb) potatoes peeled and sliced

4 sticks of celery

50g (2oz) butter

3 medium chicken breasts cubed

seasoning

500ml (1pt) milk

110g (4oz) button mushrooms

1 tabsp chopped chives


Topping

50g (2oz) brown breadcrumbs

1 tsp dried mixed herbs

25g (1oz) grated cheddar cheese

garnish with parsley


Method

* Preheat the oven to 200oC 400oF gas 6

* Cook the potatoes and celery in lightly salted boiling water until just tender.

* Drain the vegetables and place into a large ovenproof dish.

* Heat the butter in a saucepan and fry the chicken pieces for 5-10 minutes, season and stir in the flour, cook for 1 minute. Gradually add 1/2 pt milk and stir, cook until thickened.

* Add the mushrooms, chives and seasoning pour on top of the potatoes and celery.

* Mix the breadcrumbs with the herbs and cheese and sprinkle on top ,bake for 15 minutes Garnish with parsley.

Serves 4