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Chicken and leek crumble

A lovely, autumn crumble with a savoury twist.

Ingredients

  • 1 tbsp olive oil
  • 250g leeks, trimmed and sliced
  • 300g cooked leftover chicken, diced
  • 400g can mushroom soup
  • 160g plain flour
  • 80g sunflower spread (you can use butter if you prefer)

Method

  1. Preheat oven to 350°F/180°C/Gas 4. Heat the oil in a large frying pan and add the leeks. Cook for 2 to 3 minutes until they are just beginning to soften. Add the chicken and soup and bring to the boil. Simmer for 10 minutes.
  2. Meanwhile sift the flour into a mixing bowl and season. Rub in the spread with your fingertips until the mixture resembles fine breadcrumbs.
  3. Spoon the chicken mixture into an ovenproof dish and sprinkle the crumble mixture on top. Bake for 30 minutes until the crumble topping is golden.

Goes well with...

Marques de Grinon Rioja

Marques de Grinon Rioja

"Intensely fruity with a gorgeous oaky finish"

Perfect with..."Try it with good quality sausages, onion gravy & cheesy mash"

Grape:
Tempranillo
Country:
Spain
Price:
£7 - £10
Region:
Rioja
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4 Serves 4 people
20 Preparation time of 20 mins
45 Cooktime for 45 mins
491
Calories
25%
4g
Sugar
4.4%
25.6g
Fat
37%
5.1g
Saturate
26%
1.2g
Salt
20%
of your Guideline Daily Amount (GDA)

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