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Creamy Cooked Chicken, Mushroom and Veg Hot Pot

Name: Creamy Cooked Chicken, Mushroom and Veg Hot Pot
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 0.05 serving Finely Crushed Garlic; 0.05 serving Australian Mustard; 0.3 serving Light Sour Cream; 1.6 servings Corn Kernels; 0.2 serving Gluten Free Self Raising Flour; 200 g Roasted Grilled or Baked Chicken; 1 serving Light Milk; 2 tsps Olive Oil; 1 tsp Ginger; 100 g Broccoli; 150 g Carrots; 65 g Celery; 100 g Mushrooms; 130 g Onions; 1 cup Water

Rating

4.0

Delicious way to enjoy left over deli chicken.

Yields	Preparation Time	Cooking Time
4	30 mins	30 mins

Ingredients

5 g finely crushed garlic

5 g australian mustard

30 ml light sour cream

120 g corn kernels

20 g gluten free self raising flour

200 g roasted grilled or baked chicken

Directions

1.	Chop vegetables and chicken.
2.	Heat pan. Add oil, mustard, garlic and ginger. Cook for a little while.
3.	Add vegetables. Cook until al dente.
4.	Mix sour cream, flour, water and light milk together. Add a little salt and pepper.
5.	Pour wet mixture over cooked vegetable and cook until creamy. Stir often.
6.	Add chicken and cook until heated.
7.	Serve hot and enjoy.

Nutritional Summary

There are 266 calories in 1 serving of Creamy Cooked Chicken, Mushroom and Veg Hot Pot.

Calorie Breakdown: 41% fat, 30% carbs, 29% prot.

Nutrition Facts

Serving Size

per serve

Energy

1112 kj

266 kcal

Protein

19.04g

Fat

12.18g

Saturated Fat

3.893g

Trans Fat

Polyunsaturated Fat

1.837g

Monounsaturated Fat

4.311g

Cholesterol

44mg

Carbohydrates

19.93g

Sugar

8.78g

Fibre

3.3g

Sodium

410mg

Potassium

480mg

Calorie Counter 100% Free

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