Easy Chicken & Vegetable Casserole
Easy Chicken & Vegetable Casserole
An easy chicken casserole using leftover chicken and season vegetables – perfect after a Sunday roast!
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Cooking Time
mins -
Difficulty
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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
- 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