Chicken and Vegetable Casserole
Time
50 mins
Difficulty
medium
Portions
5
Ingredients
- 4 tablespoons plain flour
- 500g chicken, cut into pieces
- 1 tablespoon olive oil
- 1 leek, finely sliced
- 1 1⁄2 cups liquid chicken stock
- 2 carrots, peeled and cut into slices
- 4 small potatoes, peeled and cut into pieces
- 3 bay leaves
- 1⁄2 cup water
- 50g spinach
- 200g (10 scoops) SUSTAGEN Hospital Formula Neutral Flavour
- Salt and pepper to taste
Method
- Place flour in a bowl. Add the chicken and toss through.
- Heat a heavy saucepan. Add oil.
- Remove the chicken from the bowl and place in the pan. Cook each side until golden (approximately 3-4 minutes).
- Transfer to a plate.
- Place leek and stock to the pan. Cook until softened.
- Add chicken, carrot, potato, bay leaves and water. Cover with a lid.
- Bring to the boil. Reduce heat to simmer. Add spinach. Cook for approximately 30 minutes or until vegetables are tender.
- Turn off the heat. Remove bay leaves and stir through SUSTAGEN Hospital Formula.
- Season with salt and pepper.
HELPFUL TIPS
You can use any leftover vegetables in place of the carrots and potatoes.
Nutritional information
|
Nutrient |
Per Serve |
|
Energy - kJ |
1620kJ |
|
- Calories |
390Cal |
|
Total Fat |
6.8g |
|
- Saturated Fat |
1.8g |
|
Carbohydrate |
43.9g |
|
- Sugars |
20.6g |
|
Dietary Fibre |
3.3g |
|
Sodium |
536mg |
Note that cooking may impact the nutrient content of the product and thus the final dish, as certain nutrients are sensitive to heat.
Prepared with
