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Chicken Casserole with Baby Vegetables

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

16.9g

Energy (kJ)

1307kJ

Energy (kcal)

312kcal

Carbohydrate incl. fibre (g)

10.9g

Carbohydrate excl. fibre (g)

8.9g

Sugar (g)

2.5g

Fibre (g)

1.9g

Fat (g)

22.3g

Saturated fat (g)

4.7g

Unsaturated fat (g)

15.7g

Monounsaturated fat (g)

10.4g

Polyunsaturated fat (g)

5.3g

Trans fat (g)

0.1g

Cholesterol (mg)

85mg

Sodium (mg)

120mg

Salt (g)

0.30g

Vitamin A (IU)

275IU

Vitamin C (mg)

12.0mg

Calcium (mg)

25mg

Iron (mg)

1.03mg

Potassium (mg)

427mg

Total

67.7g

5226kJ

1248kcal

43.5g

35.7g

10.0g

7.8g

89.4g

18.8g

62.6g

41.5g

21.1g

0.3g

340mg

480mg

1.20g

1100IU

48.0mg

98mg

4.14mg

1709mg

  • 400 ml water
  • 100 g cherry tomatoes
  • 100 g baby corn
  • 100 g baby carrots
  • 5 baby leek stems, cut in half
  • 500 g chicken pieces (thighs and drumsticks)
  • 1 clove garlic, crushed
  • 1 onion, cut into wedges
  • 1 Knorr chicken stock pot
  • 30 ml sunflower oil
  • 3 baby marrows, cut into thirds
  • 6 baby potatoes, halved