Chicken Courgette and Broccoli Bake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 328.5
  • Total Fat: 9.0 g
  • Cholesterol: 29.0 mg
  • Sodium: 81.8 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 9.8 g
  • Protein: 33.1 g

View full nutritional breakdown of Chicken Courgette and Broccoli Bake calories by ingredient
Submitted by:


Serves 2 people Serves 2 people
Number of Servings: 2


    2 Chicken Breasts
    500g Frozen Broccoli
    1 Medium Red Onion
    2 Cloves of Garlic
    1 Medium Courgette
    4 Mushrooms
    1 Tin Batchelors Condensed Low Fat Mushroom Soup
    50g Sainsbury's Be Good To Yourself Low Fat Cheese (grated)
    100mls Semi-Skimmed Milk


1. Place the 2 chicken breasts in a pan of cold water and bring to the boil. Continue boiling for approximately 10-15 minutes (making sure that the chicken is thoroughly cooked)
2. Chop the mushrooms, courgette, and onion into 1cm chunks and finely chop the garlic
3. Gently cook the mushrooms, courgette, onion, and garlic in a frying pan with a little water, to soften (approximately 5 minutes)
4. Place the mushrooms, courgette, onion, garlic, and broccoli into a oven-proof dish
5. Gently heat the soup in a pan slowly adding in the milk. Once mixed together pour over the ingredients in the oven-proof dish and stir
6. Chop the cooked chicken into 1/2" chunks and also add to the oven-proof dish and stir
7. Finally sprinkle over the grated cheese and bake in a pre-heated oven (Gas mark 6) for approximately 25 minutes.

Number of Servings: 2

Recipe submitted by SparkPeople user MINGDOO.

Rate This Recipe