Creamy Chicken and Vegetable Bake

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Calories: Approximately 500 calories per serving
Servings: 4

Ingredients:
500g skinless, boneless chicken breasts, diced
350g mixed frozen vegetables (carrots, peas, and sweetcorn)
300ml double cream
150ml chicken stock
150g grated cheddar cheese
2 garlic cloves, minced
1 medium onion, chopped
1 teaspoon dried mixed herbs (thyme, rosemary, and oregano)
1 tablespoon olive oil
Salt and pepper to taste
200g cooked pasta (optional, for serving)

Instructions:

1. Preheat the Oven: Preheat your oven to 200°C (180°C for fan ovens) or gas mark 6.

2. Sauté the Aromatics: In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook for about 5 minutes until soft and translucent.

3. Cook the Chicken: Add the diced chicken to the pan and season with a little salt and pepper. Cook for 7-10 minutes, stirring occasionally, until the chicken is browned on all sides.

4. Add the Vegetables: Stir in the mixed frozen vegetables and cook for another 5 minutes until they’re just heated through.

5. Make the Sauce: Pour in the double cream and chicken stock, then sprinkle in the dried mixed herbs. Stir everything together, and allow the mixture to simmer for about 5 minutes until it thickens slightly.

6. Transfer to a Baking Dish: Pour the creamy chicken and vegetable mixture into a large oven-proof baking dish.

7. Top with Cheese: Sprinkle the grated cheddar cheese evenly over the top of the mixture.

8. Bake: Place the baking dish in the oven and bake for 25 minutes, or until the cheese is golden and bubbly.

9. Serve: Remove from the oven and let it cool for a few minutes. Serve the creamy chicken and vegetable bake on its own or over cooked pasta for a heartier meal.

10. Enjoy! Gather the family and enjoy a delightful, creamy dinner together!

This family-friendly recipe is a great way to incorporate protein and vegetables into your meal while keeping it comforting and delicious. Enjoy!