Chicken And Vegetable Bake Recipe

About this recipe

A hearty and diabetic-friendly dinner casserole featuring tender chicken, mixed vegetables, and a creamy mushroom sauce, baked to perfection.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 100 g Sambar Onion Peeled
• 10 pcs Hen Fruit -10 Jumbo Size Antibiotic Free Speciality Eggs
• 500 ml Oleev Extra Light Olive Oil
• 141 g Pam Grilling Grillades Cooking Spray
• 100 g Broccoli Florets
• 360 g Frubon 11G High Protein Dahi/ Pouch Curd - Low Fat
• 200 g Go Cheese Pizza Mozzarella & Cheddar Diced Cheese
• 1 block Processed Cheese

Instructions

1. 1. Boil 500 g chicken breast in water until fully cooked, about 15-20 minutes. Remove from water, let cool, and shred into bite-sized pieces.
2. 2. Steam 500 g broccoli until tender, then drain and set aside.
3. 3. Finely chop 1 sambar onion and sauté it in 1 tsp olive oil over medium heat until translucent, about 5 minutes.
4. 4. In a large mixing bowl, combine the shredded chicken, steamed broccoli, sautéed onion, 1 pouch (11g) dahi, and 1 large egg. Mix thoroughly.
5. 5. Lightly grease a 12 x 7-inch baking dish with cooking spray and pour the mixture into the dish, spreading it evenly.
6. 6. Bake in a preheated oven at 375°F (190°C) for 30-45 minutes, or until the casserole is set and the top is firm. Serve warm.