This warming chicken casserole is an easy mid-week dinner fix. Try adding some chopped, cooked bacon to the mix for a little more flavour.
Serves: Four to six
Time: One hour and 10 minutes
- 2 tablespoons olive oil
- 1kg chicken breast, cut into large pieces
- 2 x 425g condensed cream of chicken soup
- 1 cup chicken stock
- 500g mixed frozen vegetables
- 1 tablespoon thyme, dried or fresh
Preheat oven to 200°C. In a large frying pan, heat the olive oil and fry the chicken until it is slightly browned on the edges. Pour in the stock, soup and thyme. Add the frozen vegetables, stirring through. Bring the mixture to a boil and pour into a casserole dish. Bake in a preheated oven for 45 minutes. Remove and let sit for 5 minutes. Serve on its own or over rice or mash.