Slow-cooker chicken casserole
Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work
3-veg mac 'n' cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 adults + 2 children
Skip to ingredients
- 150g butternut squashcut into chunks
- 300g penne(we used Napolina 50% white 50% wholemeal)
- 40g butter
- 1 small leekfinely sliced (about 50g)
- 25g flour
- 600ml milk
- 100g frozen peas
- 175g mature Cheddar cheese(we used a vegetarian version)
- 1 slice day-old brown breadblitzed into crumbs
Nutrition: Per serving (4 average portions)
- kcal680
- fat31g
- saturates19g
- carbs69g
- sugars12g
- fibre7g
- protein29g
- salt1.25g
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
step 2
Cook the pasta according to the pack instructions.
step 3
Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
step 4
Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.
