Quick Chicken & Mushroom Bake

1. Preheat oven to 400°F / 200°C /Gas mark 6.
   
2. Place the chicken into a baking dish.
   
3. Add the chopped mushrooms or peas.
   
4. Mix the condensed soup and water together in a bowl.
   
5. Pour the soup & water mix over the chicken & vegetables.
   
6. 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).
   
7. Serve with cooked rice, pasta, baked potato or bread.
   
8. Leftovers should be stored in the fridge (once cooled) and will keep for 2 days.
   
9. Reheat individual portions in a microwave.

Nutritional Information

• 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. 

Tips

• 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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