Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1))
Spices (Onion Powder, Yellow Mustard Seed, Garlic Powder, Black Pepper, Mustard Flour), Fat Powder (Sunflower Oil, Lactose (from Milk), Milk Protein)
Cheese Powder (from Milk)
Natural Flavourings (contains Milk)
Lemon Peel Powder (4%)
Cream Powder (3%) (from Milk)
Herbs (Marjoram, Parsley)
Whey Powder (from Milk)
Skimmed Milk Powder
Flavour Enhancer (Disodium 5'Ribonucleotides)
Total content of herbs and spices = 12.6%
No hydrogenated fat, artificial colours, added preservatives or MSG.
For OUR RECIPE you will need ...
1 sachet Schwartz Chicken & Leek Bake Recipe Mix
100g bacon, sliced
450g boneless, skinless chicken breasts, sliced 225g leeks, sliced
450ml semiskimmed milk
50g Cheddar cheese, grated
3 Easy Steps...
1 Preheat oven to 200°C, 400°F, Gas Mark 6.
2 Fry the bacon for 5 mins, until golden and crispy. Add the chicken and leeks and fry for about 5 mins, until browned. Mix seasoning with the milk, stir into the pan and bring to the boil. Simmer for 5 mins, until thickened.
3 Transfer to an ovenproof dish, top with cheese and cook in the oven for 20 mins, until bubbly and golden brown.
Try Something Different: Delicious with cubed roasted potatoes and steamed green beans. For a classic family favourite, add cooked pasta, top with cheese and Schwartz Black Pepper and bake in the oven until golden and bubbling. Delicious served with crusty fresh bread.
This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container, leave to cool prior to sealing. For best results use within 1 month of freezing.
Defrost thoroughly overnight in a refrigerator. Transfer to a microwaveable bowl, cover loosely with cling film and re-heat in the microwave (800W) on full power for 4½-5 minutes, stirring half-way through, or until piping hot throughout.
|Typical Values||Per 100g |
|Per serving*||%RI** per serving*|
|of which saturates||9.5g||6.8g||34%|
|of which sugars||2.1g||6.4g||7%|
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)