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I decide to make a casserole yesterday for a change in menu. Will also be a nice weekday lunch to take to work. It is usually made with broccoli, but I did not have any last night. So I substituted it with carrots and beans. Aditya loves his veggies, but last nigh he was hogging on the chicken.
Ingredients
Carrots – 1 ½ cup diced
Beans – 1 ½ cup diced
Mushrooms – 1 cup cut in small pieces
Chicken – 2 lb, boneless cut into small pieces.
Garlic – 1 clove, minced
Spring onions – 1 bunch, diced
Stuffing mix – 1 8oz packet ( or ½ 16 oz packet)
Cream of mushroom soup – 1 can
Chicken broth – 1 can
Butter – 4 tbsp, melted
Salt and pepper to taste
Oil
Method.
Season the chicken with salt and pepper.
Sauté it with mushrooms and onions until no longer pink.
Add the carrots and beans and the can of mushroom soup and mix well.
Spread it out evenly in a 2 qrt casserole dish.
Mix the stuffing with the butter and broth and spread it out evenly over the chicken and veggie mix.
Bake in the over at 350 F for 45 min.
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