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Chicken casserole
Recipe by:
hulaline
A really yummy chicken casserole for 2-3 people. Perfect winter warmer, with just a hint of ale! Potatoes are on the top of the casserole so saves on washing up :-)
Ready in 1 hour 25 mins
Saved by 42 cook(s)
Ingredients
Serves: 2
- 6 tablespoons plain flour
- salt and pepper to taste
- 2 teaspoons dried mixed herbs
- 1/2 teaspoon paprika
- 2 chicken breasts, diced
- a glug of olive oil
- 1 small red onion, sliced
- 1 small onion, sliced
- 600ml (1 pt) chicken stock
- 2 carrots, diced
- 2 large white mushrooms, sliced
- 1/2 of a courgette, diced
- 1/4 of an aubergine, diced
- 3 large potatoes, sliced to .5cm thick (peeled or unpeeled)
- 1 tablespoon grainy mustard (preferably ale mustard)
Preparation method
Prep: 25 mins | Cook: 1 hour1.
Mix together plain flour, black pepper, mixed herbs and paprika to taste. Coat 2 diced chicken breasts in the flour mix.
2.
Saute the sliced onions in a little oil over medium heat till soft. Increase the heat to medium high and add the chicken to brown.
3.
Make up a pint of chicken stock (with 2 stock cubes) and add to pan. Allow to boil up, then leave to simmer.
4.
Add carrots, mushrooms, courgette and aubergine and leave to simmer.
5.
Take the pan off the heat and transfer contents to a casserole dish. Mix in 1 tbsp of grainy mustard (preferably ale mustard) and stir.
6.
Lay slices of potatoes on top of casserole, covering the whole surface. Sprinkle a little salt over the top.
7.
Bake in a preheated oven at 150 C / Gas 2 for about one hour.
Last updated:
16 Oct 2011
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