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®

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