CHICKEN

Chicken Casserole

by Craven&ValleyLife

A WARMING HOT POT PERFECT FOR AUTUMN EVENINGS

Serves: 4. Prep: 10 mins. Cook: 40 mins

Ingredients

  • 8 Opies Pickled Walnuts, halved
  • 50g Butter
  • 50ml Oil
  • 2 Onions, sliced
  • 250g Lardons
  • 25g Flour
  • 650g Cooked Chicken, shredded
  • 200g Carrots, sliced
  • 700ml Chicken Stock
  • 250ml White Wine
  • Salt and Black Pepper
  • 100g Frozen Peas

Method

  1. Pre-heat the oven to 180°C. Heat the butter and oil in a shallow pan.
  2. Add the onions and lardons, fry until the onions have softened and the lardons have browned.
  3. Place in a casserole dish together with the chicken, walnuts and carrots.
  4. Stir in the flour well and pour over the stock and wine. Season to taste. Cover tightly and bake in the oven for approximately 20 minutes.
  5. Remove from the oven and stir in the frozen peas. Re-cover and return to the oven for 10 minutes.
  6. Serve with buttered jacket potatoes.
  7. Cook’s tip: Swap cooked chicken for leftover roast turkey.

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Craven&ValleyLife Autumn 22