Chicken and peas au gratin

Chicken and peas au gratin


17 people made this

About this recipe: Two words: yummy, easy!


Serves: 8 

  • 2 tablespoons olive oil
  • 675g cubed skinless, boneless chicken
  • 140g torn bread pieces
  • 110g grated Cheddar cheese
  • 60g butter, melted
  • 300g frozen garden peas
  • 60g butter
  • 60g plain flour
  • 750ml milk
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Preheat an oven to 180 C / Gas 4.
  2. Heat the olive oil in a frying pan over medium heat. Cook the chicken until no longer pink in the centre and the juices run clear, 5 to 7 minutes; drain and set aside.
  3. Toss the bread pieces, Cheddar cheese and 60g melted butter together in a bowl; spread about half of the mixture into the bottom of a 20x30cm baking dish. Layer the peas and chicken atop the bread layer.
  4. Melt remaining 60g butter in a saucepan over medium heat; stir the flour, milk, salt and pepper into the melted butter. Cook and stir the sauce until smooth and thick, 5 to 7 minutes. Pour over the casserole. Top with the remaining bread mixture.
  5. Bake in the preheated oven until the top begins to brown, 30 to 40 minutes.

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