Easy Chicken & Vegetable Casserole

An easy chicken casserole using leftover chicken and season vegetables – perfect after a Sunday roast!

30 MINS

Cooking Time
Medium

Difficulty
10 MINS

Prep Time
4 People

Serves

1 tbsp olive oil
40 g pancetta cubes
1 large leek, trimmed and finely sliced
3 cloves of garlic, peeled and finely chopped
A few sprigs of fresh thyme, leaves picked
1 Knorr Chicken Stock Pot
300 g new potatoes, scrubbed and halved
300 g leftover cooked chicken breasts, shredded
200 g greens, such as green beans, kale, peas or spinach
Juice 1/2 lemon
Optional: 20 grams creme fraiche to serve

Heat the oil in a large saucepan, throw in the pancetta and fry for 5 minutes.
Add the leek, garlic and thyme leaves, then cook until softened.
Boil the kettle. Measure out 750ml of boiling water in a measuring jug, then add the Knorr Chicken Stock Pot and stir to make a stock.
Pour it into the pan, add the potatoes and bring to the boil. Simmer for 10 to 15 minutes, or until the potatoes are tender and the sauce has reduced.
Stir in the chicken and greens, then cook until the meat is piping hot and the greens are tender.
Season to taste with black pepper and lemon juice, then serve with a dollop of crème fraîche, if you like.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	247.15 kcal
Protein (g)	18.04 g
Sugar (g)	4.17 g
Fat (g)	11.91 g
Fibre (g)	3.78 g

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