Royco Meal Inspiration | Recipes | Everyday meals - Poultry - Cheesy Smoked Chicken with Herb Balls

Try the delicious flavour of smoked chicken and spinach in a creamy wild mushroom sauce and encrusted with cheesy herb balls.

10 mins preparation time

25 mins cooking time

serves 6-8

250 ml self-raising flour 2 ml salt 2 ml cayenne pepper 2 ml dry mustard 45 ml parsley chopped 45 ml butter 100 ml milk 125 ml cheddar grated 1 packet ROYCO Creamy Cheese Sauce (dry) 1 packet ROYCO Thick and Creamy Wild Mushroom Sauce 120 g spinach finely chopped 4 chicken breasts cooked and cut into blocks 30 ml oil 30 g gruyere grated (OR cheddar)

Preheat oven to 200°C. Lightly butter a 30 cm gratin dish (or lasagne dish).
Make the herb balls by processing the flour, salt, cayenne, mustard, parsley and butter in a food processor for 1 minute.
Add the milk and process for 5 seconds, add the cheese, process for another 5 seconds. Be careful not to over mix. Set dough aside while you make the filling.
Place the contents of the packet of ROYCO Creamy Cheese Sauce and the ROYCO Thick and Creamy Wild Mushroom Sauce in a bowl, add 550ml boiling water, whisk for 1 minute.
Wash the spinach. Stir fry the chicken cubes in oil for 1 minute, add the wet spinach and stir fry for 2 more minutes.
Add the ROYCO sauces, remove from the heat.
Pour sauce mixture into the gratin dish.
Roll spoonfuls of the dough mixture, the size of R5 coins, around the inside edge of the gratin dish, not quite touching each other.
Bake at for 25-30 minutes until herb balls are risen and golden.
Serve with a salad.

Tip: 4 Smoked chicken breasts can be used instead of plain chicken.