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"Cupboard" Chicken Casserole.

This recipe was the result of Denise telling to me that we had nothing for Sunday lunch. I looked in the freezer and cupboards and this is what I came up with. It is really easy to prepare and cook and can be adapted to whatever you have in your cupboard or freezer, hence the name.

Really easy! Place most things in an oven proof casserole dish, pop it into the oven and forget for a couple of hours!



 PREP & COOK TIME  2 Hr - 2 Hr 30
 READY IN  2 Hr - 2 Hr 30 
 SERVES  2 - 4


Cupboard Chicken Casserole

INGREDIENTS

  • 1 large frozen chicken breast per person
  • whatever vegetables you have in the cupboard / freezer (I used:
    • 410g tin of 3 bean salad
    • 325g tin sweetcorn
    • handfull of frozen brussel sprouts)
  • chicken gravy granules
    Optional:
  • Tin of new pototoes
    (or fresh potatoes prepared how you wish or instant mash. Whatever you've got!)


DIRECTIONS

  1. Place the chicken breasts into a casserole dish (or an oven proof dish with fairly deep sides).
  2. Add the vegetables of choice over the chicken.
  3. Make up sufficient gravy to cover and pour over the chicken / vegetables.
  4. Put the lid on the casserole dish (or cover other types with an upturned plate or kitchen foil) and place in the oven at 275 F / 140 C / Gas mark 1 for 2 - 2 1/2 hours (the longer time if you're using mainly frozen ingredients) Cooking time can be roughly halved if using fresh chicken breasts.
  5. A few mins before serving warm the tinned new potatoes (I emptied them into a dish and used the microwave but a pan on the stove is fine). If using fresh potatoes then allow enough time for them to cook (20 - 30 mins before dishing up, the beauty of the casserole is that a few mins more cooking doesn't spoil it).

As you can see fron the picture above I served with a couple of Yorkshire Puddings (we had some frozen ones in the freezer that only need warming through, I popped them into the oven while I warmed the potatoes in the microwave and added them to the plate after all else was dished out).

The amount of vegetables used was sufficient for 4 people (I made a small stew with the left overs!). You may wish to use less if catering for fewer people, 1/2 a tin instead of a whole tin for example.

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