Chicken and roasted vegetable casserole


Ingredients (10 portions)

Amount Measure Name
400 g400gOnions diced
300 g300gCourgette 2cm diced
250 g250gAubergine 2cm diced
250 g250gGreen peppers thinly sliced
1 kg1kgChicken thigh, skinless & boneless diced & cut into strips
800 ml800mlKnorr Tomato and Basil Sauce
400 g400gTinned tomatoes
5 g5gBasil


Advanced Preparation.
Pre heat an oven to 180ºC (375ºF) gas 5. Warm the serving plates. Prepare ingredients as above.

Method - Oven
1. Place onions, courgette, aubergine, peppers and chicken into a gastronom insert and bake in oven
for 15 minutes.
2. Decant the sauce and tomatoes into the gastronom and cover with foil or a lid.
3. Place into the oven and cook for 30 minutes or until thoroughly cooked.
4. Serve in a warmed serving dish and garnish with the basil.

Service Hint
Serve with KNORR Pasta cooked in KNORR vegetable bouillon

Handy hint
Pork or prawns could be used instead of the chicken and also the vegetable mix can be changed with

Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced

Reference Intakes for Adults

Each Serving of Chicken and roasted vegetable casserole contains

Reference Intakes for Adults

of an adults guideline daily amount

recipe number: 1-EN-138021 recipe code: R0035868
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr