Chicken and Carrot Stuffing Bake

Instructions

1. 1

   Use a 1000-watt microwave at full power throughout. For a 700–900-watt microwave, extend heating stages in 30-second intervals and use the temperature checks below. Dice the carrot into 5 mm pieces and cut the ready-to-eat chicken into bite-sized pieces.

2. 2

   Put the carrot and 30 ml water in a wide 1-litre microwave-safe bowl. Cover with a vented microwave-safe lid. Microwave for 1 minute 30 seconds, stir, then microwave for another 1 minute 30 seconds, until the carrot is nearly tender. Retain the cooking liquid.

3. 3

   In a separate 500 ml microwave-safe bowl, stir the stuffing mix with the remaining 140 ml water. Cover with a vented lid and microwave for 1 minute. Stir, then microwave for another 1 minute. Leave covered for 3 minutes to hydrate while heating the filling.

4. 4

   Stir the chicken, frozen sweetcorn and condensed soup into the carrot and its cooking liquid. Cover with the vented lid and microwave for 2 minutes. Stir thoroughly, then microwave for another 1 minute.

5. 5

   Fluff the stuffing with a fork and spread it over the filling. Cover with the vented lid and microwave for 1 minute, rotate the bowl half a turn, then microwave for another 1 minute. Leave covered for 3 minutes. Check with a food thermometer that the centre and several other spots, including chicken pieces, reach 165°F/74°C. If needed, microwave in additional 30-second intervals, then repeat the covered 3-minute stand and temperature check. Serve with the topping soft and moist.

6. 6

   Keep the chicken and opened soup refrigerated at 40°F/4°C or below until needed; refrigerate any leftovers within 2 hours.