Chicken casserole

At a glance

Preparation time: 60 minutes

Difficulty: Medium

Serves: 10

Ingredients

• 1kg chicken thigh fillets (remove fat)
• 1 onion, chopped
• 1 large potato
• 1 large zucchini
• 2 large carrots
• 500g frozen peas and corn mix
• 800g can diced or chopped tomatoes (no added salt if available)
• 1 tablespoon crushed garlic or 1 clove fresh garlic crushed
• 1 tablespoon of mixed herbs or 2 tablespoons of chopped fresh parsley
• 2 tablespoons of oil

Steps

1. Cut chicken and vegetables into bite size chunks.
2. Heat oil in a large pot or saucepan, add onion and chicken and fry for 5 minutes. As this recipe is for 10, use one very large saucepan or two medium ones.
3. Add all other ingredients and bring to the boil. Turn heat down and simmer gently, lid on, for 15 – 20 minutes or until chicken is cooked, (no pink chicken meat or pink juices) and vegetables are cooked (when the potatoes and carrots are soft).
4. Serve with rice (brown rice if available) or pasta (wholemeal if available) or bread (wholemeal or wholegrain if available).

Watch how to make it

videocam 0:41

This recipe was published in Quick Meals for Kooris at Home resource by Nutrition Services, Central Coast Local Health District.