Chicken Casserole
Serves Eight (8)
Ingredients
2 kg of chicken pieces
2 large onions medium diced
3 carrots medium diced
3 sticks celery medium sliced
1 red capsicum medium diced
2 cups sliced mushrooms
1 cup frozen peas
1 cup fresh or long life cream
2 Maggi chicken stock cubes
½ cup canola or olive oil
3 tablespoons plain flour
salt and pepper
Method
Wash chicken pieces and pat dry with absorbent kitchen paper.
Heat oil in electric frypan, add onions and cook until clear.
Add chicken pieces and seal (until they are a white colour).
Add celery, carrots and stir through for 2 minutes.
Add flour, stir until mixed through.
Add enough water to cover, then add crushed chicken stock cubes.
Bring to boil, it should be slightly thick.
Then simmer for approximately 25 minutes, adding water when required during the cooking process.
To finish, add mushrooms, peas and capsicum and cook for a further 5 minutes. Add cream and season with salt and pepper.
Serve with rice.
NOTE: frozen vegetables can be used in the recipe. You can also use wallaby meat.
Walkabout Chef - Cook for the Family © Steve Sunk
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