Puréed chicken and white wine casserole served with creamed Savoy cabbage and duchess potatoes.
Pierce film lid with a fork. Pre-heated oven: 170°C/325°F/Gas 3 - 4. Fan oven: 150°C/300°F. 50 minutes or longer if required.
Cook from frozen. Cook until piping hot. Once cooked do not reheat. Microwave - cook on HALF POWER
Store at -18°C, do not refreeze once thawed
skimmed MILK, Savoy Cabbage, chicken (15%), whole MILK, rapeseed oil, water, dried potato, cream (MILK), white wine (2%), onion, MILK protein, asparagus, chicken fat, starch, emulsifiers (SOYA lecithin, sunflower lecithin, mono- and diglycerides of fatty acids), inulin, SOYA protein, thickeners (methyl cellulose, xanthan gum, guar gum), natural flavourings (contains yeast extract), lemon juice, salt, sugar, mushroom, pepper, nutmeg, turmeric
Please note that recipes or suppliers may change from time to time if we cannot obtain the quality or quantity of ingredients we need, or to improve flavour. While every effort is made to minimise changes, more than one recipe could be available at the same time. We therefore advise that you always refer to the label on your chosen dish as this will show all the ingredients and indicate any allergens used in that specific recipe. If you have any concerns regarding ingredient changes, please contact your local team.