2 cups of chopped mushrooms or 2 cups of frozen peas
Preheat oven to 400°F / 200°C /Gas mark 6.
Place the chicken into a baking dish.
Add the chopped mushrooms or peas.
Mix the condensed soup and water together in a bowl.
Pour the soup & water mix over the chicken & vegetables.
Cover with a lid or tin foil and bake in the preheated oven for approx 30-40 minutes until chicken is cooked (if using whole chicken fillets increase cooking time to 50-60 minutes).
Serve with cooked rice, pasta, baked potato or bread.
Leftovers should be stored in the fridge (once cooled) and will keep for 2 days.
Reheat individual portions in a microwave.
A good source of protein which is needed for growth and repair of muscle.
Mushrooms are a source of selenium, needed for fighting off infections; niacin and riboflavin, which are important for energy metabolism.
Frozen peas are a source of vitamins A & C – both essential for immune function; folate, and iron - vital for growth and development.
Serve with wholemeal pasta, brown rice or wholemeal bread to increase fibre intake. This can help with digestion and reduce the risk of constipation.
Serve on it own for a light meal.
To save energy bake 1 potato per person in the oven at the same time.
Serve with vegetables to add bulk to the dish and increase nutrient content.
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