Chicken And Vegetable Casserole Recipe
Ingredients
| 2 chicken Joints | ||
| Butter/Margarine | 1 Ounce | |
| Onion | 1 , sliced | |
| 1 small green pepper, seeded and shredded | ||
| 1 tin condensed cream of tomato soup | ||
| 1 soup tin water | ||
| Pinch mixed herbs | ||
| Long grain rice | 6 Ounce | |
| Mushrooms | 4 Ounce, trimmed | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Trim the chicken joints and brown in hot butter on both sides.
2. Preheat the oven at 400°F.
MAKING
3. Take a fireproof casserole or baking dish and remove the joints in it.
4. Add onion and cook for 5 minutes or until soft.
5. Add green pepper, tomato soup and water, seasoning and herbs. Bring it to boil and simmer for 5 minutes.
6. Pour in the rice on chicken in casserole and add the sauce on the top. Add the mushrooms and cover the lid.
7. Place in oven to cook for 1 hour. Keep stirring to prevent rice sticking.
SERVING
8. When rice and chicken are tender, remove in a serving dish.
9. Serve hot with a tossed salad.
1. Trim the chicken joints and brown in hot butter on both sides.
2. Preheat the oven at 400°F.
MAKING
3. Take a fireproof casserole or baking dish and remove the joints in it.
4. Add onion and cook for 5 minutes or until soft.
5. Add green pepper, tomato soup and water, seasoning and herbs. Bring it to boil and simmer for 5 minutes.
6. Pour in the rice on chicken in casserole and add the sauce on the top. Add the mushrooms and cover the lid.
7. Place in oven to cook for 1 hour. Keep stirring to prevent rice sticking.
SERVING
8. When rice and chicken are tender, remove in a serving dish.
9. Serve hot with a tossed salad.
Chef
