(at time of publication)
- 1 portion Rich chicken casserole mix (see tip)
- 1 portion Scone mix (see tip)
- 2 tablespoons trim milk
- 4 cups mixed frozen veges
1 Preheat oven to 180°C. Place chicken in a casserole dish. Place in oven.
2 Meanwhile, place scone mix on a lightly floured surface and roll out in a round to 3/4cm thickness. Use a 6cm cutter to cut out 12 scones. Add to chicken casserole in an overlapping pattern, brush with a little milk and cook for 20 minutes. Serve with veges (boiled or steamed).
This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 4g
Dietary fibre 13g
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