- Prep Time
- 15 min
- Total Time
- 45 min
- Serves
- 4
Ingredients
- 1/4 cup
- butter, divided
- 60 mL
- 1/2 lb
- cremini mushrooms, quartered
- 250 g
- 1/3 cup
- each diced carrot, celery and onion
- 75 mL
- 2 cloves
- garlic, minced
- 2 tsp
- finely chopped fresh rosemary
- 10 mL
- 2 tbsp
- all-purpose flour
- 30 mL
- 2 1/2 cups
- reduced sodium chicken broth
- 625 mL
- 2 cups
- chopped cooked chicken
- 500 mL
- 3/4 cup
- quick rolled oats
- 175 mL
- 1/3 cup
- finely grated Parmesan
- 75 mL
Directions
- Step 1
- Melt 2 tbsp (30 mL) butter in 12 in. (30 cm) skillet set over medium-high heat. Stir in mushrooms, carrot, celery, onion, garlic and rosemary; cook 5 min., or until vegetables start to soften.
- Step 2
- Sprinkle flour overtop. Cook, stirring, 2 min. Gradually stir in broth, ensuring sauce is smooth. Bring to a boil. Stir in chicken. Reduce heat to low. Simmer about 20 min., or until sauce has thickened.
- Step 3
- To make crumble topping, melt remaining 2 tbsp (30 mL) butter and combine with oats in medium bowl. Stir in cheese. Sprinkle on top of chicken mixture in skillet. Place under broiler 3 to 4 min., until topping is golden.
Tips
Cooked peas or green beans can also be added to filling.
For a richer topping, mix 2 tbsp (30 mL) cooked, crumbled bacon into oats mixture.
Nutritional Facts
- Per:
- Calories:
- 370
- Fat:
- 17
- Saturated Fat:
- 9
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 22
- Fibre:
- 3
- Sugar:
- 4
- Sugar Alcohols:
- Cholesterol:
- 90 mg
- Protein:
- 31
- Iron:
- Sodium:
- 710 mg
- Potassium:
- 0
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
