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Chicken and Vegetable Casserole with Creamy Mushroom Sauce
Chicken and Vegetable Casserole with Creamy Mushroom Sauce

Chicken and Vegetable Casserole with Creamy Mushroom Sauce
A comforting and flavorful casserole with chicken, vegetables, and a creamy mushroom sauce.
Chicken and Vegetable Casserole with Creamy Mushroom Sauce

To provide a balanced meal with sufficient carbohydrates, protein, and vegetables for dinner, contributing to the overall daily nutritional requirements.

Ingredients:
1
Servings
  • 150
    g
     Chicken Breast
  • 50
    g
     Carrots
  • 100
    g
     Potatoes
  • 50
    g
     Broccoli
  • 50
    g
     Mushrooms
  • 1
    item
     Onion
  • 2
    clove
     Garlic
  • 50
    ml
     Heavy Cream
  • 100
    ml
     Chicken Broth
  • 10
    g
     Flour
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Chicken and Vegetable Casserole with Creamy Mushroom Sauce
Instructions:
  1. Preheat oven to 180°C (350°F).
  2. Cut chicken into bite-sized pieces. Chop carrots, potatoes, broccoli, mushrooms and onion.
  3. In a large ovenproof dish, combine the chicken and vegetables.
  4. In a saucepan, melt butter over medium heat, Add flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally.
  5. Season with salt and pepper to taste.
  6. Pour the sauce over the chicken and vegetables. Stir to combine.
  7. Bake for 40 minutes, or until the chicken is cooked through and the vegetables are tender.
Nutrition Per Serving 670 g Per 100g
Energy 547 kcal 82 kcal
Protein 55.9 g 8.3 g
Fibre 5.6 g 0.8 g
Salt 0.3 g 0.0 g
Sugar 9.1 g 1.4 g
Carbohydrates 40.2 g 6.0 g
Fat 15.5 g 2.3 g
Environmental Per Serving 670 g Per 100g
CO2 4.7 kg 0.7 kg
Water 4.4 l 0.7 l
  • 150
    g
     Chicken Breast
  • 50
    g
     Carrots
  • 100
    g
     Potatoes
  • 50
    g
     Broccoli
  • 50
    g
     Mushrooms
  • 1
    item
     Onion
  • 2
    clove
     Garlic
  • 50
    ml
     Heavy Cream
  • 100
    ml
     Chicken Broth
  • 10
    g
     Flour
1
Servings
0

Preheat oven to 180°C (350°F).

Cut chicken into bite-sized pieces. Chop carrots, potatoes, broccoli, mushrooms and onion.

In a large ovenproof dish, combine the chicken and vegetables.

In a saucepan, melt butter over medium heat, Add flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally.

Season with salt and pepper to taste.

Pour the sauce over the chicken and vegetables. Stir to combine.

Bake for 40 minutes, or until the chicken is cooked through and the vegetables are tender.

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