'1 Cup' Chicken Casserole Served in Roasted Harvest Vegetable Bowls

This chicken casserole is so easy to make with my '1 Cup' idea. 

It's really tasty, nutritious, filling and low in pro points and calories too at 5pp/approx.350kcal per portion. You could serve it with a jacket potato, but I love it dished up in these cute roasted harvest vegetable bowls. Not only are they extremely yummy, they also happen to be zero propoints!


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YOU WILL NEED : (For 2 generous servings)


Take a lidded casserole and literally measure out each ingredient in a measuring cup and 'chuck' into the pot as you go!...just to be clear, the cup holds 200ml of liquid.(Worth checking).


...1 cup (300g) diced chicken. Make sure the chicken pieces are chunky, of equal size and an even number for easy reallocation on serving....


...1 cup of chicken stock. This is made up of 1 low salt chicken stock cube and boiling water.


Add another cup of water...


...1 cup of tinned, chopped tomatoes...


...1 cup of button mushrooms...


...1 cup of baby leeks...


...1 cup of baby carrots


1 cup of peeled baby onions...


...and 1 cup of seasoning.

This consists of;

2 cloves garlic

1/2 teaspoon Piri-Piri seasoning

Fresh herbs-I used tarragon, sage and thyme

A couple of grinds of black pepper.


Give it all a good mix up...


...Then cover and pop in the oven at 200 degrees centigrade for 2 hours.


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While the casserole is cooking, prepare the Harvest 'bowls'. These only take 1 hour to cook, so you have plenty of time.


I bought a tiny pumpkin and some round courgettes. If you can't find these, improvise with 2 ends of a marrow and a round butternut squash. Just think of a bowl large enough to hold a generous portion of casserole.


Cut the pumpkin in half. Remove the seeds and discard. Cut the stalk off so the bowl 'sits' flat on the plate.


Cut the round courgettes in half. Cut the stalks off so that they 'sit' flat too.


Hollow out the courgettes with a spoon. Add the excess to the casserole.


While you are adding the courgette pieces, mix 1 tablespoon of cornflour with a little cold water. Add to the casserole to thicken the sauce.


Spray the vegetable bowls lightly with Frylight oil then roast them on a baking tray for 1 hour until soft and turning brown and crispy around the edges. Arrange a selection on each serving plate.


Fill the bowls carefully, allocating the chicken evenly between the portions. Pile in the remaining ingredients generously, with lashings of delicious aromatic sauce.

This will leave you feeling as satisfied as if you had eaten a huge Sunday roast, but with none of the damage to your waistline!


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Happy, healthy Harvest


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