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Chicken & Vegetable Casserole
Nb persons: 1
Yield: 343 cals
Preparation time:
Total time:
Source: Tesco Diets
| 4 oz | chicken fillet |
| 1 small | carrot |
| 5 oz | mushrooms |
| 2 oz | leek |
| 2 small | new potatoes |
| 1 tsp | cornflour |
| 1 tsp | olive oil |
| ½ | stock cube |
| 1 tsp | mixed herbs |
| 1 | apple, additional |
1. Preheat the oven to 180°C. Heat the oil in a non-stick pan. Brown the chicken all over and place in a casserole dish.
2. Lightly cook the chopped leeks and mushrooms in the pan and place in the casserole dish, along with the diced carrot and baby potatoes.
3. Add water to the stock cube according to package instruction and add with the mixed herbs. Season with freshly ground black pepper. Mix well, cover and bake for around 1 hour until the chicken and vegetables are tender.
4. Mix the cornflour with a little water and stir in to thicken the casserole just before serving.
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