Chicken casserole

2 ratings

45 minutes
Serves 4
3 of 5 A DAY

Nutrition per serving

Calories323
Fat12g
Sugar13
Salt0.25g

2 ratings

Recipe by: Gopi Chandratheva | Registered nutritionist

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

Ingredients

1 tablespoon 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 teaspoon paprika
1 teaspoon curry powder
1 teaspoon reduced-fat pesto
1 teaspoon mixed herbs
Black pepper
20g breadcrumbs
20g oats
20g ground almonds

Method

Preheat the oven to 180°C/Fan 160°C.
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 crusty bread, grains or roast potatoes. You can add any vegetables to this dish, which can be batch-cooked and used the next day or kept in the freezer.