Ruby’s Chicken Casserole

  |  
Jan 23, 2013
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Chicken, leftover veg and spices mmm

Difficulty Level: easy

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Ingredients

  • To serve 2-3
  • -2 fresh chicken breasts or thighs (can be done with other meat if you like)
  • -1 chicken stock, crumbled in
  • -1tbsp tomato puree
  • -1 large onion, diced
  • -salt and pepper to taste
  • -3 or 4 garlic cloves – chopped finely
  • -1 fresh chilli or dried chilli powder (1tsp)
  • -2 tins of chopped tomatoes
  • -any dried herbs that you wish to add (i used basil, sage and thyme)
  • -any leftover veg, chopped (i used 3 carrots, 2 red peppers, a few mushrooms and some fresh spinach)

Instructions

  1. -turn the oven to 160 degrees

  2. -throw everything into the casserole dish

  3. – make sure you don’t fill it more than 3/4 full so it does not overflow or spill.

  4. -leave in for about 2 hours until the chicken is tender and the veg is cooked

  5. -make sure you keep stirring it every half an hour or so

  6. -add some white wine if desired for taste

  7. -taste it just before it is done and add more spices for taste

  8. serve with mashed potato or have on it’s own.

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