Michael and Rachel's

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Chicken Casserole

Updated: 25 Apr 2015

Ingredients

  • 4 chicken breasts
  • 7 large carrots, sliced
  • 2 onions
  • 1 chicken stock cube
  • 1 packet chicken noodle soup mix
  • Salt and pepper
  • 5 tablespoons flour
  • 1 teaspoon curry powder
  • Olive oil
  • Bay leaf

Method

  1. Heat the soup as directed; add the stock cube and add to the casserole dish.
  2. In a frying pan, fry the chopped onions until translucent and add to the casserole dish. Saute the carrots and add.
  3. Place the flour and curry powder in a shallow dish and coat the chicken breasts well. Saute in olive oil until a golden colour. Add to the casserole dish.
  4. Season with salt, pepper, and a bay leaf. Leave to cook for 2 hours in the oven or all day in the slow cooker. Serve with mashed potato and green veg.