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Recipes for everyone

Quorn Meat Free Creamy Chicken Fillets Casserole


Serves 4
cooking time
17 Minutes
337 cals * Per Serving
5.5g sat fat * Per Serving

Try our quick and easy recipe, cooked in 15 minutes, for a Quorn Meat Free Creamy Chicken Casserole, made using Quorn Meat Free Chicken Fillets, mushrooms, sweetcorn, onions and peas.


  • 6 Quorn Meat Free Chicken Fillets
  • 2 tbsp vegetable oil
  • 1 onion, very finely diced
  • 2 cloves of garlic, crushed
  • 100g mushrooms such as mini portabellos, thinly sliced
  • 450ml semi skimmed milk
  • 1 vegetable stock cube
  • 1 tbsp Dijon mustard
  • 100g broccoli florets, blanched in hot water for 2 minutes
  • 75g tinned sweetcorn
  • 75g frozen peas
  • 2 tbsp cornflour, dissolved in 3 tbsp of the milk
  • 50g mature Cheddar, grated


  1. Preheat 1 tbsp of the vegetable oil over a medium/ high heat and fry the onions for 3 minutes, stirring frequently. Add the garlic and mushrooms, stir well, cover and cook for 2 minutes, stirring if necessary
  2. Stir in the milk, crumbled vegetable stock and Dijon mustard. Bring to the boil then simmer for 5 minutes
  3. Meanwhile, preheat the remaining 1 tbsp of oil in a large frying pan and cook the Quorn fillets for 5 minutes, turning frequently. Add to the sauce and cook over a medium to high heat for 5 minutes then stir in the broccoli, sweetcorn and peas. Increase the heat, add the corn starch, stirring until thickened. Cover and cook for a further 2 minutes until all ingredients are piping hot. Stir in the grated cheese.

Serve with carrot and swede mash.

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