Saucy chick ‘n’ veg bake

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: André Martin

Save to favs/meal planning

See favs

Serves: 6

Time to make: 45 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

canola oil cooking spray

1kg potatoes, peeled, diced

3 tablespoons reduced-fat spread

¼ cup skim milk, hot

¼ teaspoon Tuscan seasoning or dried mixed herbs

½ cup frozen peas

1 cup frozen corn sweetcornXkernels

150g cooked and skinless chicken breast, diced

2 slices lean ham, diced

2 spring onions, finely chopped

½ cup grated reduced-fat cheese

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Preheat oven to 200°C. Spray an ovenproof dish with oil.

2 Boil potatoes until tender. Drain. Add spread, milk and seasoning. Mash until smooth.

3 Add remaining ingredients except cheese to potato. Combine.

4 Spoon mixture into prepared dish. Level surface with a knife. Top with cheese and bake for 25 minutes until lightly golden. Serve with a green salad.

Nutrition Info (per serve)

Calories 322 cal

Kilojoules 1350 kJ

Protein 21 g

Total fat 12 g

Saturated fat 5 g

Carbohydrates 35 g

Sugar 3 g

Dietary fibre 4 g

Sodium 380 mg

Calcium 200 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT