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very easy
Prep Time
15 mins
Total Time
45 mins


1/4 cup
butter, divided
60 mL
1/2 lb
cremini mushrooms, quartered
250 g
1/3 cup
each diced carrot, celery and onion
75 mL
2 cloves
garlic, minced
2 tsp
finely chopped fresh rosemary
10 mL
2 tbsp
all-purpose flour
30 mL
2 1/2 cups
reduced sodium chicken broth
625 mL
2 cups
chopped cooked chicken
500 mL
3/4 cup
quick rolled oats
175 mL
1/3 cup
finely grated Parmesan
75 mL


Step 1

Melt 2 tbsp (30 mL) butter in 12 in. (30 cm) skillet set over medium-high heat. Stir in mushrooms, carrot, celery, onion, garlic and rosemary; cook 5 min., or until vegetables start to soften.

Step 2

Sprinkle flour overtop. Cook, stirring, 2 min. Gradually stir in broth, ensuring sauce is smooth. Bring to a boil. Stir in chicken. Reduce heat to low. Simmer about 20 min., or until sauce has thickened.

Step 3

To make crumble topping, melt remaining 2 tbsp (30 mL) butter and combine with oats in medium bowl. Stir in cheese. Sprinkle on top of chicken mixture in skillet. Place under broiler 3 to 4 min., until topping is golden.


Cooked peas or green beans can also be added to filling.
For a richer topping, mix 2 tbsp (30 mL) cooked, crumbled bacon into oats mixture.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
17 g
Saturated Fat:
9 g
22 g
3 g
4 g
90 mg
31 g
710 mg
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