Chicken Casserole
November 26, 2005 chicken & game, mains
Serves :4 (with light salad and bread)
Prep: 30 min
Cook time: 45 min
Ingredients:
A large double chicken breast – cubed
A cup diced celery
A cup diced onion
A bunch of asparagus
A liter of chicken stock
Three chunked carrots
Two chunked potatoes
Two table spoons of flour
Parmesan to serve
1. With some olive oil in the pan – sauté the celery and onion lightly before throwing the chicken in. Cook just until the chicken has whitened.
2. Add the chicken stock, potatoes and carrots bringing to the boil, then allow to simmer for 20 minutes/
3. make a paste up with the flour for thickening the chicken stock. Add the paste to casserole and stir through
4. When you are satisfied that your casserole is thickening somewhat add the asparagus and cook for another two minutes before serving into a bowl with parmesan on top.