This Easy and Delicious crisp bake makes a fantastic mid-week dinner and if you need a quick short cut you could use a pre-cooked chicken from the supermarket instead of chicken breasts.

Its well worth using the panko breadcrumbs for this recipe as they make a really super crispy topping.

You can serve this crisp bake with either salad, French bread or new potatoes and peas, scrumptious either way. A good family favourite.

Serves 4

Low – calorie spray, if using raw chicken breasts

1 medium ready to eat roast chicken or 4 large raw chicken breasts

500g of Broccoli trimmed and cut into small florets

1 x 295g tin of condensed cream of chicken soup, such a Campbell’s

200g tub of half fat crème fraiche

3 tbsp low fat mayonnaise

2tsp lemon juice

1 tbsp medium curry powder or more if you preper

100g panko breadcrumbs

50g mature cheddar cheese grated

Salt and freshly ground black pepper

Preheat the oven to 180c, gas 4, 350f

You will need a shallow oven proof baking dish 26cms x 20cms or slightly bigger if that’s all you have sprayed with the low calorie spray.

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Bring a saucepan of water to the boil, add the broccoli florets and blanch in the boiling water for 3 minutes, but don’t let it go mushy as its going in the oven, then drain thoroughly in a colander. If your using a pre-cooked chicken, remove the all the skin and bones from the meat and set the meat aside, if using raw chicken breasts, trim and cut into bite size pieces, and sauté in a non-stick pan sprayed with the low-calorie spray until golden brown.

To make the sauce, mix the condensed cream of chicken soup, diluted according to the instructions on the can, crème fraiche, mayonnaise, lemon juice, and curry powder, a little whisk works well for this bit., season with salt and pepper.

Place the blanched broccoli in the baking dish followed by the chicken pieces, then spread the sauce on top covering all the broccoli and chicken them sprinkle over the grated cheddar cheese followed by the panko breadcrumbs. Place on a baking tray and cook on the lower shelf of the preheated oven for 45 – 50 minutes until golden brown and bubbling.