Chicken Casserole
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 20 | pc | Chicken Drumstick , Skinned. |
| 3 | pc | Onion(s) , Quartered. |
| 600 | g | Carrots , diced. |
| 300 | g | Peas |
| 2 | pc | Courgette(s) , sliced. |
| 240 | g | Mushrooms , diced |
| 8 | tbsp | Milk , Low fat, 8 Tablspoons. |
| 750 | ml | KNORR Chicken Bouillon |
| Oil, Corn , 5-6 Tablespoons. | ||
| bay leaves , for garnish. |
Preparation
1. Heat oil in casserole and brown the chicken.
2. Add the onions, carrots, bay leaves and stock.
3. Cover and bake at 180 degrees celsius (Gas Mark 4) for 30 minutes.
4. Add the mushrooms and courgettes.
5. Thicken with cornflour mixed with milk.
Note:
This dish may be served with baked potatoes or KNORR USA Long Grain Rice.
