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Chicken and ham croissants
A good recipe for leftover cooked chicken or turkey.
What you need
- 4 croissants
- 25 g butter
- 1 large leek, trimmed and thinly sliced
- 75 g button mushrooms, wiped and sliced
- 300 g canned condensed cream of chicken soup
- seasoning
- 50 g canned sweetcorn, drained
- 175 g cooked chicken, skinned, boned and cut into strips
- 50 g wafer thin ham
Method
Preheat oven to 180°C.
Place the croissants on a baking tray and bake in oven for 8-10 min or until piping hot.
Meanwhile, melt the butter in a pan. Add the leek and button mushrooms and saute for 3-5 min or until softened.
Stir the soup into the pan. Season to taste. Add enough cold water to thin down to make into a coating consistency.
Bring to the boil then stir in the sweetcorn and chicken. Simmer for 3-5 min or until piping hot.
Slit the croissants in half through the centre. Arrange the ham in each and top with the warmed chicken mixture. Serve immediately.
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Preparation 8 minutes Cook 8 minutes Total -
Energy 319 kcal/serving Fat 7.66 g/serving Carbohydrates 97.06 g/serving Glycaemic Index 50 Glycaemic Load 12.16 
Serving suggestion
Cook's tip
Any other can of condensed soup could be used instead of the chicken soup. Simply add enough water to thin down to the required consistency.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1335 | 612 | 10475 | 8350 |
| Energy (kcal) | 319 | 146 | 2500 | 2000 |
| Protein (g) | 18.0 | 8.27 | ||
| Carbohydrate (g) | 24.4 | 11.2 | 345 | 275 |
| Fat (g) | 16.7 | 7.66 | 95 | 70 |
| Fat (saturated) (g) | 8.06 | 3.70 | ||
| Fibre (g) | 1.72 | 0.79 | ||
| Sodium (mg) | 1055 | 484 | ||
| Salt (equivalent) (g) | 2.64 | 1.21 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 139 | 64.1 | 800 |
| Vitamin B-12 (µg) | 0.37 | 0.17 | 1 |
| Vitamin B-6 (mg) | 0.40 | 0.18 | 2 |
| Vitamin C (mg) | 4.44 | 2.04 | 60 |
| Vitamin D (µg) | 23.7 | 10.9 | 266 |
| Vitamin E (mg) | 0.64 | 0.29 | 10 |
| Zinc (mg) | 1.38 | 0.63 | 15 |
| Calcium (mg) | 52.2 | 23.9 | 800 |
| Folate (mcg) | 42.2 | 19.4 | 200 |
| Iron (mg) | 2.06 | 0.95 | 14 |
| Magnesium (mg) | 30.6 | 14.0 | 300 |
| Niacin (mg) | 7.57 | 3.47 | 18 |
| Pantothenic acid (mg) | 1.16 | 0.53 | 6 |
| Riboflavin (mg) | 0.27 | 0.12 | 1.6 |
| Phosphorous (mg) | 199 | 91.7 | 800 |
| Thiamin (mg) | 0.31 | 0.14 | 1.4 |
This recipe is:
Citrus free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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