Chicken casserole

A warm and nourishing chicken casserole featuring tender vegetables, gentle spices, and a crunchy topping.

1 ratings

45 minutes
Serves 4
3 of 5 a day

Nutrition: Per serving

Kcal323
Fat12g
Salt0.25g
Sugar13

Recipe by: Gopi Chandratheva | Registered nutritionist

Ingredients

1 tbsp olive oil
1 pepper, roughly chopped
1 carrot, cut into quarters
½ aubergine, cut into quarters
2 parsnips, sliced into thick strips
½ red onion, sliced or quartered
100g tender stem broccoli, halved
300g diced chicken breast
400g can chopped tomatoes
1 tsp paprika
1 tsp curry powder
1 tsp reduced-fat pesto
1 tsp mixed herbs
Black pepper
20g breadcrumbs
20g oats
20g ground almonds

Method

Preheat the oven to 180°C, gas mark 4.
Heat the oil in a pan and add the pepper, carrot, aubergine, parsnip, red onion, broccoli and chicken. Sauté for 15 minutes on a medium heat until tender.
Add the chopped tomatoes, paprika, curry powder, pesto and mixed herbs. Season with black pepper to taste.
Transfer the mixture to a casserole dish, and sprinkle breadcrumbs, oats and ground almonds on top. Bake for 20 minutes until golden and cooked.

Serve with some crusty bread, grains or roast potatoes. You can add any type of vegetables to this dish. This meal can be batch-cooked and used for your meals the next day or kept in the freezer.