Chicken and Spring Vegetable Casserole
A filling chicken and spring vegetable casserole served with mashed potato.
Cook from frozen. Do not pierce, cook with film lid on. Ensure food is piping hot. Once cooked do not reheat. Stir before serving.
Pre-heated oven 160°C/325°F/Gas 3-4. Fan oven: 140°C/275°F. 45 – 50 mins or longer if required.
Position the plastic container in the centre of the microwave oven. Cook on full power.
|Power Rating||Cook Time||Standing Time|
|700 Watt/Category D||12 mins 30 secs||Stand for 2 mins|
|800 Watt/Category E||11 mins||Stand for 2 mins|
|900 Watt/Category E||9 mins 30 secs||Stand for 2 mins|
Store at -18°C, do not refreeze once thawed.
|Typical values (as consumed)||Per 100g||Per pack|
|Energy||328 kJ||1314 kJ|
|Energy||78 kcal||312 kcal|
|of which saturates||0.3g||1.4g|
|of which sugars||1.6g||6.4g|
Potato, Water, Cooked Chicken (19%), Peas, Mushroom, Carrot, Silverskin Onions, Green Beans, Cabbage, Asparagus, Celeriac (CELERY), White Wine, Maltodextrin, Cornflour, Swede, Onion, Vegetable Oils (Rapeseed, Sunflower), Parsnip, Cranberries, Sugar, Tomato Puree, Salt, Yeast Extract, Starch, Rice Flour, Caramelised Sugar, Chicken Stock, Pepper, Natural Flavouring, Garlic, Thyme, Dried Rosemary, Ground Bay Leaf.
Allergy Advice: For Allergens See Ingredients In CAPITAL LETTERS.