Chicken and Vegetable Casserole
This is a delicious option and of course the advantage of this is that you have one for now and one for the freezer.
4 people
30 minutes
15 minutes
Ingredients
- 720 g SuperValu Quality Irish Chicken Fillets diced
From the Store Cupboard
-
600
ml
Chicken Stock Cube
-
225
ml
Milk
-
25
g
Plain Flour
-
25
g
SuperValu Butter
-
2
cloves
SuperValu Garlic
diced
-
1
tbsp
SuperValu Olive Oil
-
0
-
SuperValu Salt
-
1
tsp
Wholegrain Mustard
Rice
-
350
g
SuperValu Rice
SuperValu Soup Mix Ingredients pack
-
2
-
Carrots
peeled and cubed
-
2
stick
Celery
sliced
-
1
small
Leek
washed and sliced
-
2
-
SuperValu Fresh Thyme
-
1
large
SuperValu Onion
diced
-
0
-
SuperValu Parsley
chopped to garnish
Method
- Heat a large saucepan with the oil and butter, add the chicken and cook gently for 4-5 minutes until coated all over.
- Season lightly at this stage with some salt and pepper and then add in the carrots, celery, leeks, garlic and onion and continue to cook for a further 3 or 4 minutes.
- Sprinkle in the plain flour at this stage, which will cause the mixture to look quite unpleasant – don’t panic!
- Add in the milk and the chicken stock along with the thyme sprigs and stir continuously until the mixture begins to thicken.
- Next add in the wholegrain mustard, place a lid on the saucepan, reduce the heat to a gentle simmer and simmer for approximately 20-25 minutes until both the chicken and vegetables are cooked through.
- Stir occasionally during the cooking process to prevent the mixture from sticking at the bottom.
- Garnish, just before serving, with some freshly chopped parsley.
- Cook the rice according to the packet instructions and serve immediately.
Top tip for leftovers
As this is a large recipe, any remaining casserole can be stored in the freezer for a later date.
