Easy Chicken & Vegetable Casserole

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

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

Saturated fat (g)

3.4g

Unsaturated fat (g)

6.7g

Monounsaturated fat (g)

5.0g

Polyunsaturated fat (g)

1.5g

Trans fat (g)

0.0g

Cholesterol (mg)

44mg

Sodium (mg)

545mg

Salt (g)

1.36g

Vitamin A (IU)

1800IU

Vitamin C (mg)

44.0mg

Calcium (mg)

84mg

Iron (mg)

2.14mg

Potassium (mg)

682mg

Total

71.6g

3986kJ

952kcal

70.6g

56.6g

12.9g

14.0g

43.8g

13.5g

26.7g

19.9g

6.1g

0.1g

175mg

2181mg

5.43g

7201IU

176.2mg

337mg

8.57mg

2730mg

Ingredients
Cook

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