Chicken & mushroom bake

Ingredients
• 1 low-salt chicken stock cube
• 1 level tbsp tomato purée
• 4 chicken breast fillets (without skin), cut into bite-size pieces
• 250g mushrooms, halved or quartered
• 2 shallots, chopped
• 2tbsp chopped flat-leaf parsley
• 1 level tbsp cornflour
• 3 level tbsp crème fraîche
• 1 small white baguette (200g)
• 50g butter, softened
• 350g broccoli, to serve

Steps
1. Preheat the oven to 200C/180C Fan/Gas 6. Dissolve the stock cube and tomato purée in 75ml hot water. Pour into a large pan with 150ml cold water and the chicken, mushrooms, shallots and parsley. Cover and simmer gently for 15 minutes.
2. Mix the cornflour with 2tbsp cold water and stir into the pan with the crème fraîche. Heat until simmering and slightly thickened. Pour into a shallow ovenproof dish.
3. Cut the baguette into diagonal slices. Spread with butter and arrange, butter-side-up, on top of the dish.
4. Bake the dish for 15 minutes or until the baguette slices are golden. Serve with steamed broccoli.