Chicken And Vegetable Bake Recipe
Fusion cuisine · 450 calories
About this recipe
A hearty and diabetic-friendly dinner casserole featuring tender chicken, mixed vegetables, and a creamy mushroom sauce, baked to perfection.
Ingredients
- 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
- - Chicken Breast Fillets
- 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
- 12 Per Pack Fresh 'N' Free 12 Medium Free Range Eggs
- - Mantova Extra Virgin Olive Oil Spray
- 500 g Planet Organic Courgettes 500G
- 200 Ml Isigny Sainte Mere Aop Creme Fraiche
Instructions
- 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. Slice 2 courgettes and steam until tender, then drain and set aside.
- 3. Finely chop 1 onion and sauté it in 1 tsp olive oil over medium heat until translucent, about 5 minutes.
- 4. In a large mixing bowl, combine the shredded chicken, steamed courgettes, sautéed onion, 1 cup (300 ml) creme fraiche, 1/2 cup grated reduced-fat cheese, and 1 large egg. Mix thoroughly.
- 5. Lightly grease a 12 x 7-inch baking dish with olive oil and pour the mixture into the dish, spreading it evenly.
- 6. Bake in a preheated oven at 375°F (190°C) for 30-45 minutes, or until the casserole is bubbling and the top is lightly golden. Serve warm.