Chicken and Vegetable Casserole
Casseroles are great for food cost as you can utilise cheaper cuts of meats. They also can be used as a base for pies to give variety on your menu.
Ingredients
For the Chicken
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Chicken, diced 2 kg
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Oil, vegetable 200 ml
For the Casserole Base
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Onions, chopped 800 g
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Leeks, thinly sliced 800 g
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Celery, chopped 800 g
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Water, cold 2 l
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Carrots, sliced 800 g
For the Mash
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Water, hot 1.1 l
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Beans, green, steamed 1.5 kg
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Pumpkin, steamed 1.5 kg
Preparation
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For the Chicken
- Toss chicken in KNORR Chicken Booster and half the oil. Cook until golden. Remove chicken and set aside. Drain any excess fat from pan.
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For the Casserole Base
- In the same pan, heat remaining oil cook onion, leek, carrots and celery until lightly golden. Return chicken to pan with 2 L of water and bring to the boil, stir continuously.
- Reduce to a simmer. Cook covered, for 45 minutes or until chicken is tender then stir in the KNORR Roux to thicken. Cook for a further 5 minutes.
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For the Mash
- Bring the hot water to the boil, remove from heat and whisk in the KNORR Instant Mashed Potato Mix until mixed, cover and place aside for use.
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To Serve
- Serve with steamed green beans and pumpkin.