Directions:
- The night before, add the frozen vegetables to a 8 x 8 baking dish. Add enough frozen chicken to fill the dish. Cover and thaw in the fridge overnight.
- The next day, add a can of soup and season with salt and pepper or any other seasonings that is desired (it was at this point I did cut the veggies down to bit size pieces).
- Preheat oven to 375°F.
- Top with puff pastry. Bake in oven for 45 minutes or until pastry is cooked and lightly browned. Let sit for 5 - 10 minutes, depending on size of vegetables (some really retain their heat).
- OMAC: Combine the soup, vegetables and chicken. Mix well. Arrange in an 8 x 8 cooking dish. Freeze. Once it is frozen, remove the veggie/chicken from the cooking dish and wrap in freezer wrap. Mark with date and use within 1 - 2 months. To use: Defrost in the fridge and continue with Step 3.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1187.32 Kcal (4971 kJ) | ||
| Calories from fat | 725.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.61g | 124% | |
|---|---|---|---|
| Cholesterol | 92.74mg | 31% | |
| Sodium | 1959.92mg | 82% | |
| Potassium | 697.83mg | 15% | |
| Total Carbs | 75.39g | 25% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 41.89g | 84% | |
| Iron | 5.8mg | 32% | |
| Calcium | 52.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 310.66 Kcal (1301 kJ) | ||
| Calories from fat | 189.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.09g | 124% | |
|---|---|---|---|
| Cholesterol | 24.27mg | 31% | |
| Sodium | 512.81mg | 82% | |
| Potassium | 182.58mg | 15% | |
| Total Carbs | 19.72g | 25% | |
| Sugars | 0.27g | 4% | |
| Dietary Fiber | 0.52g | 8% | |
| Protein | 10.96g | 84% | |
| Iron | 1.5mg | 32% | |
| Calcium | 13.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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