CHICKEN SUPREME BAKE

Serves 4

2 tbsp olive oil

1 onion, finely chopped

150g/5oz/3 cups mushrooms, finely chopped

1 red pepper, chopped

2cm/1in piece of root ginger, grated 400g/14oz/1¾ cups condensed mushroom soup

125ml/4 fl oz/½ cup water 200g/7oz/0.5lb cooked chicken, shredded

Salt and black pepper

2 tbsp parsley, chopped

60g/2oz/½ cup breadcrumbs 30g/1oz/¼ cup Cheddar, grated

1 Preheat the oven to 200˚C/180˚C fan/400˚F/gas mark 6. Heat the olive oil in a frying pan over a medium-high heat and add the onion, mushrooms and red pepper. Cook for three minutes until soft.

2 Stir in the ginger and cook for 30 seconds. Stir in the soup and water, cover with a lid and simmer for five minutes.

3 Add the chicken and warm through. Season well and add the parsley.

4 Divide the chicken mixture between four ramekins, then top with the breadcrumbs and Cheddar. Bake in the oven for 25 minutes or until golden brown on top.

Per Serving 714kcals, 42.1g fat (11.1g saturated), 66.5g carbs, 16.2g sugars, 22.8g protein, 9.3g fibre, 0.651g sodium