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Chicken Casserole

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“Quick, creamy casserole made in one pot! I made it up as I went the first time - it came out so good my husband who only eats a small dinner went back for seconds. I don't even serve it with anything - it's all in the pot! Times are a guess -will try and time it next time. You can add different veges if you like - just keep the potato as it makes it thicker as it breaks down.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute leek, onion and garlic in melted butter and olive oil until soft.
  2. Add chicken and cook until sealed.
  3. Add potato, sweet potato and carrot, fry for 1-2 minutes.
  4. Pour in white wine and chicken stock, add mustard and cumin - also paprika if wanted. Liquid should nearly cover the chicken and veges. Simmer for approx 10 minutes,until chicken is cooked through.
  5. Add peas and corn and cook for a further 4-5 minutes.
  6. Add cream and stir through. Add salt and pepper to taste - depending on your stock you may not need salt.
  7. Serve in a bowl.

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