If you’re looking for a super quick, easy and filling dinner idea then look no further! My Mum used to make this casserole for the troops when we were growing up and we loved it. I had forgotten about it until a couple of weeks ago when I had a BBQ chicken to use and not much time to make dinner – 20 minutes later it was all cooked and on the table and everyone was happy! All of the measurements below are approximates…usually we just chop and add and make it up as we go so play around with the quantities and you can even try different vegetables if you like. We usually serve ours with rice or pasta, or you could use it as the filling for a yummy chicken pie!
Easy Chicken and Vegetable Casserole
50g butter
1 onion, diced
2 carrots, diced
1 cup frozen peas
1 cup frozen corn
3 Tbs plain flour
2 Tbs chicken stock powder
water
1 BBQ chicken, shredded
Melt butter over medium heat in frypan. Add onion and cook until soft.
Add carrots, peas and corn. Cook for a couple of minutes.
Add flour and mix to a thick paste with the butter (you might need to add more butter and/or flour depending on how much sauce you want to make.)
Add chicken stock and about 1/2 cup water. Stir until water is incorporated into butter/flour mixture and everything is simmering. Keep adding water and stirring well to blend together until you have desired quantity of sauce.
Add shredded chicken and simmer for 10 minutes until carrots are soft.
Serve casserole over rice or pasta.
