Chicken and vegetable casserole

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chicken and veg casserole

A simple dish when you just want a wholesome meal. Use some of  the cooked poached chicken  instead of chicken fillets and add any type of white canned bean, e.g. cannellini to reduce the cost of the dish.

Serves: 4

Total time: 60 minutes

Ingredients

  • 2 medium carrots
  • 1 medium onions
  • 1 courgette
  • 4 chicken breasts
  • 2 medium parsnips
  • 8 medium potatoes
  • 500 ml low salt chicken stock

Method

  • Oven Temperature: 325ºF – 160ºC – Gas Mark 3 – Moderate
  • Seal chicken breasts in the heated oil, cook until a golden brown and place in casserole dish
  • Cut carrots, parsnips and courgette evenly, sprinkle over top of chicken
  • Slice and dice onion, spread over chicken
  • Cut potatoes in 1/2s and either brown potatoes in pan or deep fat fryer and add to dish
  • Make up chicken stock and pour over ingredients
  • Cover with tin foil and place in pe-heated oven for 45 minutes
  • Season to taste
  • Serve directly onto warm plates

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