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Chicken and vegetables

by Christina Julia

Chicken and vegetables

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 25g/1oz cornflour
  • 300ml/10fl oz skimmed milk
  • 1 teaspoon low-fat spread
  • 1 teaspoon English mustard
  • 75g/3oz low-fat Cheddar cheese, grated
  • 350g/12oz cooked mixed chopped vegetables
  • 175g/6oz cooked chicken,
  • skin removed 1⁄4 teaspoon freshly grated nutmeg
  • salt and freshly ground black pepper


  • Preheat the grill to medium.
  • Blend the cornflour in a saucepan with the milk. Add the low-fat spread.
    Bring to the boil and cook for 1 minute, stirring all the time.
  • Stir in a little salt and pepper, the mustard and two-thirds of the cheese.
    Fold in the vegetables and the chicken, and season with the nutmeg and
    a little more salt and pepper if required. Heat through.
  • Turn into a flameproof serving dish, top with the remaining cheese and
    put under the grill until golden and bubbling. Serve immediately

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