Easy Chicken & Veg Casserole

I love casseroles, so easy and hearty. This is one of my favourites.

1/2 Cooked Chicken – shredded

1 Can of Cream of Chicken Soup or Cream of Chicken & Corn Soup

1 Stick of Celery Diced

1 Carrot Diced

2 Potatoes Diced

1/2 Leek Sliced

1/2 Cup of Peas

1/2 Cup of Corn Kernels

1 Cup of Water or Chicken Stock

1. Preheat oven to 160°C fan forced.

2. Place all veggies, chicken and soup into a large casserole dish and mix well. Cover and place in oven cooking for 45mins or until veggies are cooked stirring occasionally and if mix is too thick add water or chicken stock.

3. Take cover off and cook for a further 20mins.

Serve with fresh bread.

For easier prep and shorter cooking you can add 2 cups of frozen mixed veggies instead of fresh veggies.

If you want to bulk casserole up you can add pasta (Spirals or Penne) at the start, you will also need to add extra water or stock and mix well.

Another variation is to add grated cheese to the top for the last 20mins.

Oven Baked Chicken Drumsticks & Veg

This is one of Mr Wonderful’s favourite.

Easy but does take approx 90mins.

Serves 3

4 Chicken Drumsticks Skin On

1lt Salt Reduced Chicken Stock

4 Medium Potatoes

1 Red Onion

2 Red Capsicums

5 Cloves of Garlic

1/2 Cup Wholemeal Flour

1 tsp Celery Salt

Pepper to taste

1. Preheat oven to 160°C fan forced.

2. Place half chicken stock into a baking/ roasting pan – i use a lamington tray. Place in oven.

3. Peal and cut potatoes into quarters/ wedges and add to stock once stock is warm and return to oven. You will need to turn these every 30 mins and make sure the bottom of pan is always covered with stock.

4. In a zip lock or freezer bag place flour, celery salt and pepper and mix well then add chicken, seal and shake well to coat chicken.

5. In a pan heat a small amount of oil and then brown chicken.

6. While chicken is browning peal and quarter red onion, peal garlic and cut capsicums into approx 6 even sized pieces.

7. Add onion, garlic and capsicum to pan with chicken. Once chicken is browned and veggies are soft and browning add to oven tray and cook for a further 20 mins in oven or until potatoes are cooked.

Serve by itself or with a salad.

Plain flour can be used to coat chicken and for a healthier version you can use chicken with the skin off.

You can also cook sweet potato wedges in the stock or other root vegetables.

Bolognese

I make Bolognese a bit different to most but it still tastes yummy – well i haven’t had any complaints yet.

This recipe is great because not only is it quick and cheap but you can have all the ingredients in your cupboard, fridge, freezer without having to go buy something special.

500g Beef Mince

1/2 Diced Onion

3 Minced Garlic Cloves

1 tsp Italian Herbs

3/4 pack of Taco Seasoning

1 500g can of Tomato Soup

Pasta of your choice & cheese of your choice for topping.

 

1. Brown Mince then drain excess fat.

2. Add Onion and Garlic mixing well.

3. When Onion is translucent and soft add Herbs and Taco Seasoning mix well then add the Tomato soup giving it a good stir. Turn heat down and allow to simmer, stirring occasionally.  When sauce is well heated it is ready to serve.

I usually put my Pasta of choice on about the same time as i am adding the Onion and Garlic.

There are many ways you can alter this recipe – i use a jar of Red Wine, Garlic, Herb and Tomato Sauce along with a cup of Passata instead of soup to make the Bolognese for Lasagna. If i am watching my carbohydrates i use Zoodles (Zucchini noodles) instead of pasta. I add extra finely diced or mashed veggies to DD’s to make it more balanced.