Italian Chicken Casserole With Potato
Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1/4 cup plain flour
- 500milliliter Campbell's Real Chicken Liquid Stock
- 4tablespoons tomato paste
- 1 carrot (peeled & chopped)
- 1 brown onion (diced)
- 8 chicken drumsticks
- 2 zucchini (chopped)
- 3 medium potatoes (peeled & chopped)
- 2teaspoons dried Italian herbs
- 1tablespoons olive oil
- 2 clove garlic (crushed)
Nutrition per serving
2820kJ / 675Cal
2820 Kilojoules or 675 Calories
32% of daily energy intake*
Protein
54.5grams
Fat
30.0grams
Carbs
48.8grams
Sugars
10.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 220C.
Step 2 of 5
Heat oil in a large flameproof, ovenproof casserole dish over high heat. Add chicken and cook for 5 minutes or until well browned on all sides.
Step 3 of 5
Add onion, garlic, potato, carrots and zucchini and cook for 2 minutes.
Step 4 of 5
Sprinkle flour over vegetables and chicken while cooking and continue to cook for a further 2 minutes.
Step 5 of 5
In a jug or bowl stir tomato paste and herbs into 500ml of Campbells stock until evenly mixed then pour over chicken. Bring to the boil, stirring regularly. Cover and bake, for 30 minutes or until chicken and potato is cooked through. Serve with steamed rice.
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