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
-
Chicken, diced 2 kg
-
Oil, vegetable 200 ml
For the Casserole Base
-
Onions, chopped 800 g
-
Leeks, thinly sliced 800 g
-
Celery, chopped 800 g
-
Water, cold 2 l
-
Carrots, sliced 800 g
For the Mash
-
Water, hot 1.1 l
-
Beans, green, steamed 1.5 kg
-
Pumpkin, steamed 1.5 kg
Preparation
-
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.
-
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.
-
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.
-
To Serve
- Serve with steamed green beans and pumpkin.
