Chicken and Vegetable Casserole is a tried and true dish to warm one’s belly during the colder months.
A good one for the kids – and a good wholesome simple food for the family.
Serve this Chicken and Vegetable Casserole with noodles, or on rice or even just with crusty bread or some dumplings.
Method
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In a large frypan heat the olive oil.
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Add the onion, garlic and fry for a few minutes until fragrant.
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Add the chicken pieces and brown well.
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Add the potato, carrots and the bay leaf and cook for five minutes.
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Pour in the stock and season well.
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Bring the mixture to the boil and then reduce to a simmer.
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Simmer for 15 minutes before adding the broccoli and cauliflower.
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Simmer for an additional five minutes or until the vegetables are cooked.
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Remove from the heat and remove the bay leaf. Stir in the cream and lemon juice and serve immediately.
Recipe Hints and Tips:
- If you plan on freezing the Chicken and Vegetable Casserole, don't add the cream. Allow the casserole to cool and 3/4 fill a ziplock bag before freezing for up to three months. Add the cream on defrosting.
