Chicken, Mushroom and Turkey Bacon Au Gratin
Cheddar Cheese
Nutmeg Powder
Toasted Almond Flakes
Dijon Mustard
Broccoli
Button Mushrooms
Garlic
Green Peas
White Onion
Spring Onions
Chicken Stock By Let's Cook
Alfredo Sauce by Let's Cook
Boneless Skinless Chicken Thighs
Turkey Bacon
- Time : 30.0 mins |
- Calories: 573.0 kcal |
- Protein : 53.0 g |
- Fat : 34.0 g |
- Carb. : 16.0 g
Chicken and Oven
Pre-heat oven to 200°C.
Chicken: Get it out of the fridge at least 15 minutes before cooking.
Chicken: Get it out of the fridge at least 15 minutes before cooking.
Mise en Place
Prepare the ingredients as follows:
Garlic: mince or dice fine
Spring onion: Cut into dices
Mushrooms: Cut into large cubes
Broccoli: Cut into bitesize pieces.
Chicken: Cut it into 3cm cubes
Turkey bacon: Cut into dices.
Garlic: mince or dice fine
Spring onion: Cut into dices
Mushrooms: Cut into large cubes
Broccoli: Cut into bitesize pieces.
Chicken: Cut it into 3cm cubes
Turkey bacon: Cut into dices.
Sauté Ingredients
Heat some oil in a pan, once it gets hot enough lightly sauté the onions and garlic. Then add the turkey bacon. Let the turkey bacon sauté for a minute or two. Next add the chicken and let it colour lightly. Add the peas and the broccoli.
Make the cheese sauce
Warm up the stock. Mix in the alfredo sauce supplied in the box, nutmeg and mustard. Combine the remaining ingredients, chicken, bacon and vegetables.
Bake
Pour the contents into a baking dish. Sprinkle the cheddar cheese, almond flakes and spring onion on top. Bake in your preheated oven for around 15 minutes. Take it out of the oven. Let it cool for 5 minutes before eating.