Chicken and Vegetable Casserole

  • Difficulty: Medium
  • Preparation time: 20 min
  • Cooking time: 30 min
  • Serves: 5 portions
  • Highlights High in protein 25.3g per serve.

Ingredients list

  • 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

Instructions

  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.

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

Protein

25.3g

Total Fat

6.8g

- Saturated Fat

1.8g

Carbohydrate

43.9g

- Sugars

20.6g

Dietary Fibre

3.3g

Sodium

536mg