Chicken and vegetable casserole


Serves

4 adults

Preparation time

15 minutes

Cooking time

1 hour 30 minutes

Utensils needed

  • Casserole dish
  • Chopping board
  • Chopping knife
  • Vegetable peeler
  • Measuring jug

Ingredients

  • 4 chicken portions
  • 3 large carrots
  • 2 onions
  • 2 celery stalks
  • 6 mushrooms
  • 1 low-salt chicken stock cube dissolved in 275 ml of boiling water.
  • 2 dessertspoons of lemon juice
  • ½ dessertspoon of mixed herbs
  • pinch of salt if desired
  • pepper
  • 20 g of frozen peas

Method

  1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
  2. Wash, peel and chop carrots, onion, celery and mushrooms.
  3. Place chicken portions in a casserole dish with all the vegetables.
  4. Pour in chicken stock, lemon juice, mixed herbs, salt and pepper.
  5. Bake for 1–1½ hours or until chicken is cooked.
  6. Serve with baked potatoes or rice.

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