Wednesday, 20 March 2013

Baked Chicken Casserole

Chicken Casserole
Simple chicken casserole

I think a lot of people are scared of a casserole, but the best part about a casserole is that you can throw things in a baking dish, put it in the oven and walk away ... my favourite type of dinner - it cooks itself.

This chicken casserole is a simple one, and although I have a soft spot for tomato based ones (which I'll have to do in another entry) I like how easy this is.


Chicken casserole

Serves 3-4 people, depending on the serve size


What you will need:

5 chicken thigh fillets, halved
2 medium potatoes, quartered
1 small carrot or half a large carrot, cut into large pieces
1 small onion, cut into large chunks
Half of a medium capsicum, cut into large chunks
1 tsp garlic
1/4 tsp cayenne pepper
2 cups chicken stock
1 Tbsp tomato paste
2 bay leaves
2 Tbsp plain flour

Add a little bit of oil to a large pan and brown off the chicken pieces, taking them out of the pan once they have a little golden colour on them. If needed add a little bit more oil to the pan before adding the potatoes, carrots, onion and capsicum. Cook the vegetables for a couple of minute until the onion starts to turn translucent.

Pop the chicken back to the pan and then sprinkle the flour over everything and stir the flour through, cooking for another minute.  Arrange the chicken and vegetables in the casserole dish, making sure it's one with a lid. Then in a jug mix the stock, tomato paste, cayenne pepper and bay leaves, and then pour the liquid over everything in the casserole dish.

Put the lid on and then bake in the oven for an hour and a half.

Steph xo

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