Ingredients and method:
Use enough veggies for the amount of chicken you use.
Use any mix of veg to your taste.
I've used:
Peeled and sliced carrots : celery : spring onion : sweet potato/es - season.
Handful of (basmati) rice - if wanted
Lay two chicken breasts on top of vegetables - season.
Layer of thinly sliced peeled white potatoes on top - drizzle a little vegetable oil over the top of them - season.
Clove or two of chopped garlic (skinned)
Cover well with stock or water.
Make sure all ingredients are well covered .......... and a bit extra is fine.
Place lid on casserole dish.
Bake.
Oven 190 deg.C - until liquid is bubbling, then you can turn it down and leave it to cook for at least 1.1/2 hrs. (longer is fine). Just check you still have enough liquid.
Remove the lid and raise the heat a little to brown the potatoes.
This chicken casserole can be pre-cooked and zapped in the microwave to reheat.
Will keep refrigerated for several days - (if you haven't already eaten it all!)
No comments:
Post a Comment