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Easy Chicken & Vegetable Casserole

An easy chicken casserole using leftover chicken and season vegetables – perfect after a Sunday roast!
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 1 tbsp olive oil
  • 40 g pancetta cubes
  • 1 large leek, trimmed and finely sliced
  • 3 cloves of garlic, peeled and finely chopped
  • A few sprigs of fresh thyme, leaves picked
  • 1 Knorr Chicken Stock Pot
  • 300 g new potatoes, scrubbed and halved
  • 300 g leftover cooked chicken breasts, shredded
  • 200 g greens, such as green beans, kale, peas or spinach
  • Juice 1/2 lemon
  • Optional: 20 grams creme fraiche to serve

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

17.9g

Energy (kJ)

996kJ

Energy (kcal)

238kcal

Carbohydrate incl. fibre (g)

17.6g

Carbohydrate excl. fibre (g)

14.1g

Sugar (g)

3.2g

Fibre (g)

3.5g

Fat (g)

10.9g