Chunky Chicken Casserole

A winter warmer.

Country of Origin:
Preparation Time: 15 Minutes


Chicken (diced)    250 grams 500 grams 750 grams
Olive Oil    0.5 tablespoon(s) 1 tablespoon(s) 1.5 tablespoon(s)
Onions    112 grams 224 grams 336 grams
Baby Corn    17 grams 34 grams 51 grams
Carrots    95 grams 190 grams 285 grams
Courgettes    82 grams 164 grams 246 grams
Leeks    70 grams 140 grams 210 grams
Garlic    0.5 clove 1 clove 1.5 clove
Chicken Bouillion (gluten & wheat free brand)    17 grams 34 grams 51 grams
Coriander (fresh)    2 grams 4 grams 6 grams
Water    500 ml 1000 ml 1500 ml
Cornflour    25 grams 50 grams 75 grams

1. Prepare all the vegetables into chunks. 2. Fry the onions, garlic and chicken. 3. Mix the chicken bouillion (stock cube) with the water and add to the chicken. 4. Cover and simmer on a low heat for 40 minutes. 5. Add the chopped coriander and the rest of the vegetables. 6. Simmer until the vegetables are cooked, but be careful not to overcook. 7. Mix the cornfour to a paste with a little water and thicken the sauce. Season to taste and then serve.

Serving Suggestion

Serve with mashed potatoes.

Medical Diets

    Gluten Free

    Dairy Free

    Wheat Free







    Sunday Lunch

These indicators are for guidance only. You are responsible for reading the recipe carefully and checking all packaging and ingredients you are using, to ensure they are suitable for your diet and/or medical needs. AVF Marketing will not accept any liability for any situations that might arise if this advice is ignored.

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