Creamy mushrooms and chicken with colcannon mash recipe

Name: Creamy mushrooms and chicken with colcannon mash
Yield: Serves 4
Ingredients: 450g potatoes, peeled and chopped; ½ Savoy cabbage, thinly sliced; 20g unsalted butter; 50ml semi-skimmed milk; ½ tbsp vegetable oil; 1 onion, finely chopped; 1 leek, sliced; 2 garlic cloves, crushed; 250g mushrooms, sliced; 340g frozen cooked diced chicken; 200g 50% less fat garlic and herb soft cheese; 350g frozen peas

For a winning chicken dinner, try this creamy chicken with mushrooms. Using herby soft cheese as a clever shortcut, this ready in just 30 mins - add leeks to your potatoes for a hearty colcannon mash on the side.

See method

Serves 4
10 mins to prepare and 20 mins to cook
434 calories / serving

Shop your ingredients

Tesco All Rounder Potatoes 2Kg
Aldi Price Match
450g potatoes, peeled and chopped
£1.32
£0.66/kg
Tesco Savoy Cabbage Each
Aldi Price Match
½ Savoy cabbage, thinly sliced
£0.77
£0.77/each
Tesco British Unsalted Butter 250G
Aldi Price Match
20g unsalted butter
£1.85
£7.40/kg
Creamfields Semi Skimmed UHT Milk 1L
Aldi Price Match
50ml semi-skimmed milk
£0.65
£0.65/litre
Tesco Pure Vegetable Oil 1L
Aldi Price Match
½ tbsp vegetable oil
£1.45
£1.45/litre
Tesco Brown Onions Loose
1 onion, finely chopped
£0.11
£0.95/kg
Tesco Sliced Leeks 200g
1 leek, sliced
£1.00
£5.00/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Tesco Sliced Mushrooms 250G
£1.00 Save 25% Clubcard Price
(£4.00/kg)
Offer valid for delivery from 06/10/2026 until 19/10/2026
250g mushrooms, sliced
£1.35
£5.40/kg
Eastman's Sliced Cooked Chicken 240G
Aldi Price Match
340g frozen cooked diced chicken
£1.99
£8.29/kg
Tesco 50% Less Fat Garlic & Herb Soft Cheese 200g
200g 50% less fat garlic and herb soft cheese
£1.30
£6.50/kg
Grower's Harvest Garden Peas 900G
This product's currently out of stock
350g frozen peas

Method

Bring a large pan of water to the boil and blanch the cabbage for 1-2 mins until bright in colour, remove with a slotted spoon and drain in a colander. Add the potatoes to the pan, bring to the boil and cook for 15-18 mins until soft. Drain well and mash. Stir through the cabbage, the milk and the butter and season with salt and black pepper.
While the potatoes are cooking, heat the oil in a large frying pan over medium heat. Cook the onions, leek, garlic and mushrooms together for 8-10 mins until soft and any liquid has evaporated.
Stir in the frozen chicken, cover with a lid and cook for 6-8 mins until defrosted, stirring regularly. Stir in the soft cheese and reduce the heat to low. Season with salt and black pepper and cook for 1-2 mins, or until the chicken is thoroughly heated through.
Simmer the peas in a small saucepan for 3 mins until tender. Divide the colcannon between plates and top with the mushroom chicken. Serve with the peas.