Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Modified Starch, Salt, Flavourings, Yeast Extract, Lactose (from Milk), Garlic Powder (3%), Skimmed Milk Powder, Sage (2%), Colour (Plain Caramel), Oregano, Rosemary, Black Pepper.
Total content of herbs and spices = 6.2%
No hydrogenated fat, artificial colours, added preservatives or MSG.
1 sachet Schwartz Chicken Casserole Recipe Mix
1 tbs oil
1 large onion, sliced
2 carrots, peeled and sliced
4 skinless chicken breasts
300ml (½ pint) cold water
1. Pre-heat oven to 180°C, 350°F, Gas Mark 4.
2. Heat oil, soften onion and carrots. Add chicken and brown for 2-3 minutes on each side. Transfer to a casserole dish.
3. Mix sachet contents with water and add to casserole dish. Cover and cook for 1 hour.
4. Serve with creamy mashed potatoes.
Try replacing the onion with sliced leeks. Alternatively replace the onion and carrots with sliced red peppers and a couple of quartered fresh tomatoes.
Microwave directions for 800W: Place oil, chicken, onions and carrots in a microwaveable dish, cover and cook on full power for 10 minutes, stirring half-way through. Mix sachet contents with the water. Pour over the chicken. Cook uncovered on full power for 10 minutes, stirring half-way through.
Slow Cooker directions: Place chicken, onions and carrots into the cooker. Mix sachet contents with water and add to the cooker. Cook according to your slow cooker instructions.
Store in a cool, dry place out of direct sunlight.
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 saucepan and heat gently over a medium-heat, stirring occasionally, until piping hot throughout. Alternatively, place in a microwaveable bowl, cover loosely with cling film and re-heat in the microwave (800W) on full power for 5 minutes, stirring half-way through, or until piping hot throughout.
|Per serving*||%RI** per serving*|
of which saturates
of which sugars
*1 serving = ¼ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)