Spring Chicken Casserole

I made this for lunch today, and unbelievably EVERYONE enjoyed it! Since I have two of the fussiest eaters around and three on exclusion diets making a "one size fits all" dish is little short of miraculous.... so I thought I would share!

Quite honestly, I wasn't sure what to call it! It's kind of like a casserole.... except it isn't! A bake? But without a creamy sauce..... whatever you want to call it, it worked for us.

Feeds 4 adults (or 6 with smaller appetites)
Serve with rice

Free from dairy, soya, corn, (depending on your choice of stock), wheat, gluten (same) and egg.

Ingredients

• Pack of chicken breasts - each cut lengthways into half/
• 1 red pepper
• 1 large leek
• 1 large courgette
• 500ml vegetable/chicken stock or whatever your family uses
• seasoning (salt and pepper)
• optional - before the stock goes in, add some garlic and mix it well
• 4 rashers of bacon - diced
• Free From crumbs

Method

• Cut the pepper into long thin strips and lay over the base (stops the chicken burning on the base)
• Arrange the chicken on top of the pepper
• Dice the leek and courgette finely (I was playing with my new Magimix Food Processor!) and spread evenly over the chicken
• Pour on the stock (make sure it is cooled if like me you are putting this on a delayed start) until everything is almost covered (picture 2)
• Sprinkle over the chopped bacon, 
• Followed by the breadcrumbs 

Bake for 50 minutes at 180C, until the top is golden.

Bacon and Corn Muffins

I adapted this recipe from one which contained cheese. It is Dairy free, Gluten free (and therefore wheat free), soya free and can be egg free.

Makes 12 - use muffin cases in a patty tin and preheat oven to 180C, NOT fan

Ingredients

• 150g Rindless bacon - check ingredients/preservatives. (Most ham has lactose added)
• 55g "Pure" Sunflower margarine
• 300g Dove's Farm Self Raising Flour
• 1 tsp Xanthan Gum
• 1 extra teaspoon baking powder
• 30g polenta (not the block/precooked one but the flour)
• 1 small can of sweetcorn or equivalent of chick peas
• pinch of salt
• 1 egg (or orgran egg replacer for egg free)
• 350-400mls oat milk, rice milk or hemp milk.

Method

• Cook the bacon (I cook it on a covered plate in the microwave, quicker and less messy!)
• Blend corn or chickpeas in food processor, I also blend the bacon as my two have trouble swallowing sometimes.
• Melt the margarine (you can use the bacon pan for this if used and still warm)
• Place flour, Xanthan gum and baking powder in a bowl or mixer, stir in the polenta, salt and add the margarine.
• Beat the egg and add to the bowl.
• Add the milk slowly, combine well until the mixture is a soft dropping consistency and spoon into muffin cases.
• Bake at 180 C preferably in a non-fan oven until risen, firm and just going golden on top.

I make double quantity most times and freeze. these make a great alternative to sandwiches in a packed lunch and are quick and easy to defrost for tea after school.