Chicken crumble with leek and mushroom

This September marks the beginning of the fourth year of living with my flatmate. We were thrown together in our first year of uni, with four other girls, and carried on living together, with three of the others, in our second year as we all dealt with the drama of being 19 and having a landlord who’d renovate your manky bathroom but dispose of the old toilet by putting it in your wheelie bin.

Chicken crumble with leek and mushroom // The Dinner BellWe parted ways after that year living at the top of a very steep hill, only to be brought together again by the universe when we both moved to London. The universe is nice like that.

But in those three years and sharing kitchen space  and secrets, I’d never once made her this old family classic. Until now, of course.

Back home, this is “chickeny crumbly stuff” because, well, it’s chickeny and it’s crumbly and the name stuck and became part of family legend. It’s soul food – the sort of dish that hugs you as you eat it. It’s nourishment that’ll have you going back for seconds and fighting with your siblings for the crunchiest bit of topping. It’s exactly what you need to help you embrace grey skies as we hurtle towards months of 4pm sunsets and cocoa.

Serves 4.
Ingredients

150g stale/dry bread
110g cheddar cheese
500g chicken breast, chopped into chunks
200g mushrooms, chopped
1 medium leek, chopped
1 tin cream of chicken soup
1tbsp mayonnaise
Lemon juice

Chicken crumble with leek and mushroom // The Dinner BellMethod

1) In a food processor, blitz the bread until roughly crumbed. Add the cheese, and blitz again until the whole mixture is of breadcrumb texture – some lumps are fine. You can do this the night before and refrigerate if you like to be one step ahead.

2) Preheat the oven to 170C. Fry the chicken breast chunks in a large frying pan over medium heat until just browning. Add the mushrooms and leek, and continue to fry until the leeks are soft.

3) Add the soup, mayo, and a squeeze of lemon juice and simmer for about 5 minutes.

4) Transfer to an overproof dish, cover with breadcrumb topping, and bake for about 30 minutes, until golden and bubbling. Serve with more vegetables, if you’re that way inclined.

Can also be split into small pots or ramekins for individual portions. 

5 Comments

  1. A tin of chicken soup! Genius! After my recent pasta bake I’d be tempted to sneak some nuts into the crumbly bit too. But then I’m a bit nutty, so that’s probably why.

  2. Reading this kinda makes me wish I was your housemate of four years…

    Your family chicken dish is genius, until now I actually thought that fruit was the only thing worthy of a crumbly topping.

    Pictures are equally as heart warming, you’ve proper captured the essence of hugs and pumpkins and mugs of tea and general autumnal-ness.

    Ohhh and did I mention… Cant wait to see you next week!!!

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