Chicken & Vegetable Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
300g Cooked and diced chicken breast diced500g Cooked rice1 Can Campbell's Cream of Musroom Soup1 Zucchini diced2 Bell peppers cored and diced2 Cups frozen spinach chopped100g Grated cheddar cheese50g Grated parmesan cheese1 cup of skimmed milk1/2 tsp onion powder1/2 tsp garlic pureePaprikaSalt and pepper to seasonSqueeze of lemon juice (optional)
Heat oven to gas mark 5/190c/375f.
1. Bring a saucepan of water to the boil. Add peppers and zucchini and blanch for 2 - 3 minutes.
2. Combine the condenced soup, milk, onion powder, garlic puree, lemon juice, parmesan and half of the cheddar cheese and mix well to make the sauce.
3. Add the rice, chicken, blanched vegetables and spinach to a casserole dish and pour the sauce mixture over them. Combine ingredients well. Season with salt and freshly ground black pepper. Top with the remaining cheese, sprinkle with paprika and bake for 30 mins.
Serving Size: Makes 4 servings
1. Bring a saucepan of water to the boil. Add peppers and zucchini and blanch for 2 - 3 minutes.
2. Combine the condenced soup, milk, onion powder, garlic puree, lemon juice, parmesan and half of the cheddar cheese and mix well to make the sauce.
3. Add the rice, chicken, blanched vegetables and spinach to a casserole dish and pour the sauce mixture over them. Combine ingredients well. Season with salt and freshly ground black pepper. Top with the remaining cheese, sprinkle with paprika and bake for 30 mins.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 482.9
- Total Fat: 17.7 g
- Cholesterol: 49.9 mg
- Sodium: 1,147.2 mg
- Total Carbs: 56.2 g
- Dietary Fiber: 6.8 g
- Protein: 24.8 g
Member Reviews