Chicken and Vegetable Casserole

Serving4
plain flour4 tablespoons
chicken, cut into pieces500g
olive oil1 tablespoon
leek, finely sliced1
liquid chicken stock1 ½ cups
carrots, peeled and cut into slices2
small potatoes, peeled and cut into pieces4
bay leaves3
water½
spinach50g
SUSTAGEN® Hospital Formula Neutral Flavour200g (10 scoops)
Salt and pepper to taste

Cooking time: 30 min
Preparation time: 20 minutes

  1. Place flour in a bowl. Add the chicken and toss through.
  2. Heat a heavy saucepan. Add oil.
  3. Remove the chicken from the bowl and place in the pan.
    Cook each side until golden (approximately 3 – 4 minutes).
  4. Transfer to a plate.
  5. Place leek and stock to the pan. Cook until softened.
  6. Add chicken, carrot, potato, bay leaves and water. Cover with a lid.
  7. Bring to the boil. Reduce heat to simmer. Add spinach. Cook for approximately 30 minutes or until vegetables are tender.
  8. Turn off the heat. Remove bay leaves and stir through SUSTAGEN® Hospital Formula.
  9. Season with salt and pepper.
NutrientPer Serve
Energy1620kJ
- Calories390Cal
Protein25.3g
Total Fat6.8g
- Saturated Fat1.8g
Carbohydrate43.9g
- Sugars20.6g
Dietary Fibre3.3g
Sodium

You can use any leftover vegetables in place of the carrots and potatoes.