As it gets colder outside, these are the recipes you look forward to. This chicken casserole is so easy and takes less than an hour to cook. Use leftover chicken for an even faster time.
- 250g any chicken pieces – I used the leftover carcass from a roastie
- 2 cups chicken stock (made from the carcass that I used the meat from too)
- 1 potato
- 1 carrot
- ½ cup green capsicum (used because it was going soft in the fridge – add whatever vegetables are in need of being used up – that’s the beauty of a casserole:)
- 1 small tin corn kernels
- 1 tbsp cornflour
- Gently fry chicken in a little oil until cooked (if raw – if using leftover cooked chicken obviously no need) and if adding onions, garlic or leek these should be fried first.
- In another saucepan make your stock (or used earlier prepared one) and bring to boil.
- Peel and cube the potato into smallish cubes, dice the carrot finely too, along with the capsicum or any vegetable you decide to add.
- Throw all veggies into the stock, along with the cooked chicken and corn, bring to the boil, turn down to low heat and let it simmer for 30 minutes.
- Thicken with cornflour if desired (see below).
- Thickening: Simply pouring cornflour into a dish is a recipe for disaster (pardon the pun) so here’s how to do it. Using a cup of any kind, scoop out about a ¼ - ⅓ cup of the liquid (stock), and then into the cup stir in the cornflour until it is all dissolved. Add a little more liquid to the cup from the saucepan, stir. When you have about ½ cup mixed cornflour and liquid, you can pour it into the saucepan and mix thoroughly.