Chicken and Vegetable Bake

Name: Chicken and Vegetable Bake
Prep time: 25 min
Cook time: 30 min
Yield: 4
Ingredients: 1 onions; 2 carrots; 1 tbsp olive oil; 1 pinch salt; ground pepper to taste; 1/3 cup frozen peas; 2 cups; 2 tbsp butter, unsalted; 3 tbsp white flour (all purpose); 375 mL Homemade Chicken Broth; 2 potatoes; 1 1/2 cup Cheddar cheese

155 Reviews

91% would make this recipe again

A hearty, one-dish dinner that pleases the whole family.

Preparation : 25 min Cooking : 30 min Cooking Dish : 27x18 cm

480 calories/serving

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Ingredients

1	onions, finely chopped	200 g
2	carrots, cut into thin rounds	200 g
1 tbsp	olive oil	15 mL
1 pinch	salt [optional]	0.2 g
	ground pepper to taste [optional]
1/3 cup	frozen peas	40 g
2 cups	Homemade Boiled Chicken
2 tbsp	butter, unsalted	28 g
3 tbsp	white flour (all purpose)	24 g
375 mL	Homemade Chicken Broth	1 1/2 cup
2	potatoes, peeled then grated	400 g
1 1/2 cup	Cheddar cheese, grated	120 g

Before you start

Make sure you have the precooked chicken available.

Method

Preheat the oven to 190°C/375°F.
Prepare the vegetables: Finely chop the onion; peel the carrots then slice them into thin rounds.
Heat the oil in a pan over medium heat. Add the onion and carrots, then sauté 5-6 min until they are a bit softened. Add salt and pepper, then stir in the small frozen peas and chicken pieces. Cook 3-4 min until the mixture is warmed through, then transfer it to a baking dish.
While the onions and carrots are cooking, melt the butter in a saucepan over medium heat. Add the flour and cook 2 min with stirring. Slowly add the broth with stirring and bring to a boil. Cook a few minutes until a thicker consistency is obtained, then pour the sauce over the chicken and vegetable mixture.
Peel the potatoes and grate them using a large holed grater. Put them in a bowl, add the grated cheese and mix, then spread the mixture on top of the prepared baking dish. Put the dish in the oven immediately after this step, to avoid darkening the potatoes.
Bake in the middle of the oven for about 30 min. For a nice golden-brown crust, turn on the top broiler for the last 2 min. Serve.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

480

Fat

23 g

36 %

Saturated 10.8 g
+ Trans 0.2 g

55 %

Cholesterol

90 mg

Sodium

470 mg

20 %

Carbohydrate

39 g

13 %

Fibre

6 g

23 %

Sugars

9 g

Net Carbs

33 g

Protein

29 g

Vitamin A

120 %

Vitamin C

32 %

Calcium

26 %

Iron

21 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

Vegetables and Fruits :	3	servings
Grain Products :	¼	serving
Milk and Alternatives :	½	serving
Meat and Alternatives :	¾	serving

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Claims

This recipe is :

Free :: Added Sugar
Excellent source of :: Calcium, Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Good source of :: Fibre, Iron, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin C
Source of :: Copper, Vitamin D, Vitamin E

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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group	Exchanges
Starches	1 ½
Vegetables	3
Meat and Alternatives	3
Fats	3

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Members' Reviews

155 Reviews (150 with rating only ) 91% would make this recipe again

Sort By: Most Recent| Rating | Most Helpful

Ronaldenney 3 Chicken and Vegetable Bake

march 30, 2010 | I would make this recipe again

Only change was to use sauteed chicken thigh as the 'cooked chicken' as well as canned chicken broth (not "Homemade"). Grated potato still tasted raw after 30 min in the oven as well as after being broiled ...didn't really cook well.

Useful 0

chatter46 4 Chicken and Vegetable Bake

october 17, 2009 | I would make this recipe again

There is lots of room to make changes. I switched the gravy for mushroom soup (ran out of time). We like it with extra peas, and celery salt instead of normal salt. We will make a double batch next time, it ran out quickly!

Useful 1

neets 4 Chicken and Vegetable Bake

september 03, 2009 | I would make this recipe again

This is a healthy version of chicken pot pie. The filling is very tasty. I found the potato and cheese topping okay, but lacking that crunch/crispy factor. Maybe broiling it longer would do the trick, I'm not sure. The cheese browned properly but the potatoes made it mushy. I think I might broil the potatoes shreds alone before adding it to the casserole. Also, the potato shreds brown very quickly (about the time it takes to shred one potato). Leave this step until the very end and be sure to shred the cheese beforehand.

Useful 1

Katharsis 5 Chicken and Vegetable Bake

april 05, 2009 | I would make this recipe again

I loved this on a cold night with a bit of flu doing circles around the house. You could cheat in a lot of places with this to make it easier and quicker, but doing it with the whole chicken and making the broth is definitely worth it.

Useful 1