Two main course servings. Serve with Saute Potatoes and
Mange Tout

Sauce; Water, Portobello Mushrooms (16%), Cream (14%), Madeira (8%), Medium Fat Hard Cheese (contains potato starch) Olive Oil, Dairy Creamer (Skimmed Milk Powder, Palm Oil, Milk Proteins, Lactyose), Modified Maoze Starch, Chicken Bouillon (Salt, Yeast Extract, Cornflour, Dehydrated Chicken, Chicken Fat, Sunflower and Palm Oils, Herbs and Spices), Sugar, Garlic, Parsley, Black Pepper. Cooked Chicken Breast (37%), (contains Water, Salt, Soy Protein, Maize Starch, Sugar, Dextrose, Stabiliser (E451), Flavourings (Onion Powder, Garlic Powder, Hydrolysed Soy Protein), Anti-caking Agent (E551) 

Microwave: Pierce pouch and place onto a microwaveable plate. Heat on full power in a 1.3kw microwave, from frozen for 12-15 minutes (from defrost for 8-10 minutes) Shake pouch well before serving.

Oven Bake: Put into ceramic serving dishes. Pre-heat oven to 190°c / 375°F) Cook for 40 mins (this can be reduced to 170° / 340°f & 35 mins if a convection oven is used)