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Chicken Casserole with Baby Vegetables

Chicken Casserole with Baby Vegetables

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Easy supper recipes have never looked so good! Try this wholesome chicken casserole packed with delicious autumn vegetables.

Feeds
4People
Preparation time
70Min.
Difficulty
easy

Ingredients

ungrouped
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 marrows, cut into thirds
6 baby potatoes, halved

Preparation method

ungrouped
Heat the oil, and fry the onion and garlic.
Add the chicken and lightly brown.
Add the baby leeks and fry for 3 minutes.
Add all the remaining ingredients and simmer until potatoes are soft.
Mix some flour to a paste and add enough to the pot to make a thicker gravy.

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