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Creamy chicken crumble

Serves   4
Prep time: 25 mins
Cooking time: 45 mins

Don’t let the number of ingredients put you off. This recipe is actually easy to make and tastes fantastic. Great for a Saturday night at home before settling down to watch a movie after the children are in bed.





  • For the filling:
  • 1 cup diced carrots
  • 1 cup sliced green beans (can use frozen)
  • Cooking spray, oil or butter
  • 500g diced skinless chicken breast
  • 1Teaspoon crushed garlic
  • 1 onion, diced
  • 1 x 410g can creamed corn
  • 1 sachet chicken & vegetable cup-a-soup eg: Continental
  • 1 Teaspoon chicken stock powder
  • 1 Tablespoon fresh parsley, chopped
  • 1 x sachet cheese sauce mix eg: Maggi, Continental.
  • For the crumble:
  • ½ cup dried breadcrumbs
  • ½ cup plain flour
  • 2 Tablespoon grated parmesan cheese
  • 1 Tablespoon fresh parsley, chopped
  • 2 weet-bix, crushed
  • 2 Tablespoon milk
  • 4 Tablespoon 60g) margarine or butter, melted


  1. Heat fan forced oven to 180C.
  2. Microwave carrots and beans in a little water on high for 5 minutes.
  3. Generously coat a large saucepan with the cooking spray, oil or melted butter.
  4. Saute chicken with garlic for 3 minutes.
  5. Add onion and cook 2 minutes.
  6. Add corn, soup mix, stock powder and parsley.
  7. Blend cheese sauce sachet with 1 cup boiling water. 
  8. Add to saucepan and combine well.
  9. Pour filling into large casserole or lasagne dish.


To make the crumble:

  1. Combine the ingredients for the crumble.
  2. You may need to use your hands to get a crumbled texture.
  3. Spread evenly over top of filling. Bake 40-45 minutes.

Variation: replace chicken with 2 x 425g cans tuna in spring water - drained.