Lemon Chicken


80g/3oz butter
1 loaf gluten free/wheat free loaf with crust removed and cut into 1cm/½in cubes
1 medium onion, peeled and cut into rings
2 tbsp gluten free/wheat free plain flour
150ml/5fl oz milk
150ml/5fl oz chicken stock made from gluten free/wheat free stock cube is fine
125g/4oz button mushrooms, halved
1.1kg/2½lb cooked chicken cut into chunks
small can of sweetcorn
½ lemon, juice only
2 tbsp fresh parsley, chopped
salt and freshly ground black pepper
Lemon wedges to serve


Preheat the oven to 200C/400F/Gas 6.
Heat 55g/2oz of the butter then stir in the gluten free/wheat free bread cubes and coat. Transfer these to a baking tray and cook in the oven for about 10 minutes or until just beginning to brown and crisp.
In a pan, melt the remaining butter and add the onion and cook for about 5 minutes or until golden.
Stir in the gluten free/wheat free flour to make a roux and cook for 1 or 2 minutes.
Carefully blend in the milk and stock, stirring all the time and bring to the boil.
Add the mushrooms and simmer for 2 minutes.
Add the chicken, sweetcorn, lemon juice, parsley, salt and pepper and stir. Turn into an ovenproof dish and reduce the oven temperature to 180C/350F/Gas 4.
Put the bread cubes on top of the chicken mixture and bake in the oven for 25-30 minutes or until the bread is a golden colour and the chicken is piping hot. Serve with lemon wedges and a big handful of watercress.