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Chicken casserole

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Adding pulses to a casserole adds extra protein and fibre.
Serves
4
Prep
20 minutes
Cook
50 minutes
Each 378g serving contains (excludes serving suggestion)
KCal
293
Carbs
19.0g
Fibre
9.0g
Protein
35.9g
Fat
6.0g
Saturates
2.00g
Sugars
9.2g
Salt
0.90g
Portion Fruit & Veg
3
Ingredients
Ingredients
100g lean smoked back bacon, chopped
4 small skinless chicken breasts
1 large onion, chopped
2 cloves garlic, crushed
2 green peppers, seeded and chopped
2 tbsp fresh marjoram or half tbsp dried
1 x 400g tin chopped tomatoes
150ml chicken stock
1 x 420g can borlotti beans, drained and rinsed
2 tbsp tomato purée
freshly ground black pepper
Method
  1. Heat a large non-stick saucepan, add the bacon and fry for 2–3 minutes until beginning to crisp. Remove from the pan, then add the chicken and brown on each side.
  2. Add the onion, garlic and peppers and continue to fry for 2–3 minutes.
  3. Return the bacon to the pan with all the remaining ingredients, stir well, bring to the boil cover and simmer gently for 40–45 minutes.
Chefs tips
  • This dish works well with lean cubed pork or turkey.
  • You could use mixed beans or chickpeas if you prefer.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.
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