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Creamy Chicken Casserole 350g - Bacon-Wrapped Chicken Thighs (Bone In) Creamy Mushroom Sauce with Basmati Rice

Meat

R 98.80

Stock Arriving Soon


Thyme FitChef's heat 'n eat ready made meals offer a convenient solution for those with busy schedules who still crave delicious and wholesome food. The Creamy Chicken Casserole is a prime example of the quality and flavur that these meals provide. Made with tender Chicken Thighs, fragrant Fresh Thyme, savory Sauteed Leeks, crispy Diced Bacon, and earthy Sliced Mushrooms all slow cooked in a rich creamy dijon sauce with subtle garlic undertones, this dish is sure to satisfy even the most discerning palate. With just a few minutes in the microwave or oven, you can enjoy a gourmet meal without any of the hassle or time commitment usually associated with homemade cooking. Don't sacrifice taste for convenience - order your Thyme FitChef Creamy Chicken Casserole today and savour every bite without sacrificing precious evening hours in the kitchen.

 Sulphur Dioxide, Milk (Dairy)

Bacon, Butter (master), Chicken (master), Cream (dairy) - fresh, Flour (master), Garlic (master), Leeks - fresh whole, Master - chicken stock, Mushrooms (master), Mustard - dijon, Pepper - black fine, Salt (master)

HEATING INSTRUCTIONS

MICROWAVE SAFE ALUMINIUM

Aluminium container is microwave safe.
HOT! Use dishcloth when handling hot container.

MICROWAVE (from frozen)Pierce or cut film.
265g-350g meals: Heat for 4-6 mins.
700g meals: Heat for 6-10 mins.

MICROWAVE (from defrosted)
Pierce or cut film.
265g-350g meals: Heat for 2-3 mins.
700g meals: Heat for 5-7 mins.

OVEN/AIRFRY (from defrosted)
Remove film
265g-350g meals: 120°C: 15-20 mins.
700g meals: 120°C: 15-25 mins.
*Pastry meals 180°C: 25-30 mins.

PAN ON STOVE (from defrosted)
Low heat with lid. Heat and stir.
BEST RESULTS: Defrost beforehand.

STORING INSTRUCTIONS

Keep frozen (-18°C) until best before date. Eat within 2-days of defrosting.

FREEZING INSTRUCTIONS

Keep frozen (-18°C) until best before date. Eat within 2-days of defrosting.



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