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Chicken Casserole with Baby Vegetables

Chicken Casserole with Baby Vegetables 
  • 4 People
  • 70 min.
  • easy 
Easy supper recipes have never looked so good! Try this wholesome chicken casserole packed with delicious autumn vegetables. 
Ingredients
  • 400 ml water
  • 100 g cherry tomatoes
  • 100 g baby corn
  • 100 g baby carrots
  • 5 baby leek stems, cut in half
  • 500 g chicken pieces (thighs and drumsticks)
  • 1 clove garlic, crushed
  • 1 onion, cut into wedges
  • 1 Knorr chicken stock pot
  • 30 ml sunflower oil
  • 3 baby courgettes (baby marrows), cut into thirds
  • 6 baby potatoes, halved
Cooking Method

  1. Heat the oil, and fry the onion and garlic.

  2. Add the chicken and lightly brown.

  3. Add the baby leeks and fry for 3 minutes.

  4. Add all the remaining ingredients and simmer until potatoes are soft.

  5. Mix some flour to a paste and add enough to the pot to make a thicker gravy.

  • Nut Free
  • Dairy Free
  • Gluten Free

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