One-Pot Chicken Casserole
- 1 tbsp vegetable oil
- 1 onion, sliced
- 4 x 150g chicken breasts, diced
- 2 carrots, cut into wedges
- 2 parsnips cut into wedges
- 400g new potatoes, halved
- 1 tsp thyme
- 1 tsp black pepper
- 1 chicken stock pot
- 410g Carnation® Evaporated Milk
Fry the onion in the large casserole dish on a medium heat for 5 minutes. Turn up the heat and add the chicken, cook until golden brown and cooked.
Turn down the heat and add the vegetables and thyme. Cover with a lid or tin foil and allow to cook at a low temperature until the vegetables are tender.
Pour in the Carnation® Evaporated Milk, add the stock pot and allow to cook for another 10 min until the sauce starts to thicken. Season with black pepper to taste.
Recipe courtesy of Carnation®