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Chicken and veg hotpot

A great winter warmer, this hotpot is full of flavour and perfect for using up leftovers.

Ingredients

  • 400g cooked leftover chicken, shredded
  • 350g frozen mixed vegetables
  • 60g pack chicken soup mix
  • 500g potatoes, peeled and sliced
  • 30g sunflower spread, melted

Method

  1. Place the chicken, mixed veg and soup mix into a large pan with 600ml water. Stir well, bring to the boil and simmer for 10 minutes.
  2. Meanwhile, cook the potato slices in a pan of lightly salted water for 5 minutes then drain.
  3. Preheat the oven to 350ºF/180ºC/ Gas 4. Spoon the chicken mixture into a casserole dish and arrange the potato slices over the top. Brush with the melted sunflower spread and bake for 1 hour until the potatoes are golden.
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4 Serves 4 people
20 Preparation time of 20 mins
60 Cooktime for 60 mins
373
Calories
19%
4.5g
Sugar
5%
15.5g
Fat
22%
5.2g
Saturate
26%
1.4g
Salt
23%
of your Guideline Daily Amount (GDA)

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