I love a good casserole, and this creamy fillets casserole is low fat, high protein and super easy to make. Personally, I don’t eat meat so for this recipe I used Quorn fillets but you can just as easily use chicken breast.
You can serve with sweet potato, butternut squash or any other veg you fancy! Sound like a dish you want to try? Read on to check out the full recipe.
What you’ll need to make Creamy Fillets Casserole
6 Quorn fillets or chicken breast strips
2 onions, chopped
2 cloves of garlic, crushed
250g mushrooms, sliced
500ml semi skimmed milk
1 vegetable stock cube
1 head of broccoli, cut into florets
Large can of sweetcorn
2 cans of peas
2tbsp cornflour, dissolved in a little water
Method:
– Heat a small amount of oil in a large pan and fry the onions and garlic until soft and brown. Then, add the mushrooms and cook for another couple of minutes.
– Stir in the milk and vegetable stock, bring to the boil and simmer for a few minutes.
– In a separate frying pan, cook the Quorn fillets or the chicken breast strips until brown and cooked through. Add the Quorn/chicken pieces to the larger pan when cooked and add the sweetcorn and peas.
– Turn up the heat a little, add the cornflour and stir thoroughly until the sauce is thickened.
– Serve with sweet potato or other veg and enjoy!
This creamy fillets casserole is a great way to get some high protein, as well as a few of your 5-a-day, into your diet. Plus, it’s a great dish for some meal prep. For more recipe ideas or nutritional guidance, feel free to message me on my Instagram page: @suzyquinnfitness, or head to my contact page.