Spring Chicken Casserole
"From a old recipe card I found during a clean up. Times are estimated. Based on Annacia's review (at fooddotcom) I would suggest adding more flour or adding less stock."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (317.6 g)
- Calories 327.5
- Total Fat - 10.9 g
- Saturated Fat - 2 g
- Cholesterol - 97.8 mg
- Sodium - 159.1 mg
- Total Carbohydrate - 21.9 g
- Dietary Fiber - 5.1 g
- Sugars - 6.1 g
- Protein - 35 g
- Calcium - 56.9 mg
- Iron - 2.7 mg
- Vitamin C - 14 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 180°C.
Step 2
Heat the olive oil in a frying pan over a high heat.
Step 3
Season the chicken with pepper on both sides and then add them to the frying pan and quickly brown on both sides.
Step 4
Remove chicken and drain on paper towel and then transfer to a large casserole dish.
Step 5
Reduce the heat and add the baby onions, carrots, the garlic, the potatoes and the mushrooms and fry for 5 minutes stirring occasionally.
Step 6
Remove the vegetable from the pan with a slotted spoon and drain on kitchen paper and then add to the casserole dish.
Step 7
Sprinkle the flour into the pan and then blend in the stock, stirring until thickened and then add the tomatoes and half of the chopped parsley and stir well and then add to the casserole dish.
Step 8
Cover the casserole dish with a lid and cook in the oven for 45 minutes.
Step 9
Serve sprinkled with the remaining chopped parsley.
Tips
No special items needed.
1 Reviews
You'll Also Love
