Chicken and Vegetable Bake

5 Reviews
100% would make this recipe again

A hearty, one-dish dinner that pleases the whole family.

Preparation : 25 min Cooking : 30 min Cooking Dish : 27x18 cm
480 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Diabetes-friendly


1 onions, finely chopped 200 g
2 carrots, cut into thin rounds 200 g
1 tbsp olive oil 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/3 cup frozen peas 40 g
2 cups Homemade Boiled Chicken
2 tbsp butter, unsalted 28 g
3 tbsp cornstarch 24 g
375 mL Homemade Chicken Broth 1 1/2 cup
2 potatoes, peeled then grated 400 g
1 1/2 cup Cheddar cheese, grated 120 g

Before you start

Make sure you have the precooked chicken available.


  1. Preheat the oven to 190°C/375°F.
  2. Prepare the vegetables: Finely chop the onion; peel the carrots then slice them into thin rounds.
  3. Heat the oil in a pan over medium heat. Add the onion and carrots, then sauté 5-6 min until they are a bit softened. Add salt and pepper, then stir in the small frozen peas and chicken pieces. Cook 3-4 min until the mixture is warmed through, then transfer it to a baking dish.
  4. While the onions and carrots are cooking, melt the butter in a saucepan over medium heat. Add the cornstarch and cook 2 min with stirring. Slowly add the broth with stirring and bring to a boil. Cook a few minutes until a thicker consistency is obtained, then pour the sauce over the chicken and vegetable mixture.
  5. Peel the potatoes and grate them using a large holed grater. Put them in a bowl, add the grated cheese and mix, then spread the mixture on top of the prepared baking dish. Put the dish in the oven immediately after this step, to avoid darkening the potatoes.
  6. Bake in the middle of the oven for about 30 min. For a nice golden-brown crust, turn on the top broiler for the last 2 min. Serve.

Nutrition Facts Table

per 1 serving (220g)


% Daily Value




23 g

36 %

Saturated 10.8 g
+ Trans 0.2 g

55 %


90 mg


470 mg

20 %


40 g

13 %


6 g

22 %


9 g

Net Carbs

34 g


29 g

Vitamin A

120 %

Vitamin C

32 %


26 %


19 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B6, Vitamin K, Zinc
Good source of  :
Fibre, Iron, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin C
Source of  :
Copper, Vitamin D, Vitamin E


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 3
Meat and Alternatives 3
Fats 3

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Members' Reviews

5 Reviews (4 with rating only ) 100% would make this recipe again
january 28, 2012 | I would make this recipe again

kids loved it

Useful 0

This recipe is in the following categories

Poultry | Vegetables | Main courses/Entrées | High Iron | Halal | High Calcium | High Fibre | Diabetes-friendly | Bake

Top Reviews

View All Reviews
january 28, 2012 | I would make this recipe again

kids loved it

Useful 0