- Prep Time
- 15 mins
- Total Time
- 45 mins
- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 370
- Fat:
- 17 g
- Saturated Fat:
- 9 g
- Carbs:
- 22 g
- Fibre:
- 3 g
- Sugar:
- 4 g
- Cholesterol:
- 90 mg
- Protein:
- 31 g
- Sodium:
- 710 mg