Pour 15 ml olive oil in a large skillet. Add first 4 ingredients and saute for 5 minutes.
Add corn and chicken breast, cream of chicken soup and salr.
Simmer, uncovered, for 5 minutes.
Allow to cool and divide into 8 plastic bags.
100.0 g Carrot (5 mm dice)
15.0 g Chive (diced)
50.0 g Onion (small dice)
100.0 g Red bell pepper (5 mm dice)
100.0 g Corn
1.0 can Chicken breast, drained (354 g)
1.0 can Cream of chicken soup (305 g)
5.0 ml Salt
For preparation; Remove desired number of portions from the freezer and allow to thaw for 8 hours in the refrigerator. Preheat oven to 200 ℃. In a small mixing bowl combine chicken sauce and 70 g / serving of either cooked rice or cooked pasta. Stir to combine and pour into casserole dish. Top with cheese and bake for 15 minutes.