Spicy Chicken And Vegetable Casserole

How do you cater when the whole family isnt home at the same time for dinner? With this easy-to-reheat chicken casserole!

The ingredient of Spicy Chicken And Vegetable Casserole

• 1 1 2 tbsp olive oil
• 600g chicken thigh fillets quartered
• 1 medium red onion chopped
• 2 large carrots peeled halved thickly sliced
• 2 garlic cloves crushed
• 2 tbsp plain flour
• 2 tbsp sacla chilli pesto
• 1 1 2 cups massel chicken style liquid stock
• 1 large red capsicum chopped
• 375ml can coconut light and creamy evaporated milk
• 150g green beans trimmed halved
• 2 tbsp chopped fresh flat leaf parsley leaves
• steamed white rice to serve

The Instruction of spicy chicken and vegetable casserole

• heat 1 tablespoon oil in a heavy based flameproof casserole dish or saucepan over medium high heat cook chicken in batches for 5 to 6 minutes or until browned transfer to a plate
• heat remaining oil in dish add onion cook stirring for 3 minutes or until softened add carrot cook stirring for 5 minutes or until just starting to brown add garlic cook stirring for 1 minute or until fragrant add flour cook stirring for 1 minute stir in pesto and stock bring to the boil
• return chicken to dish reduce heat to low simmer covered for 45 minutes add capsicum simmer uncovered for 15 minutes add milk and beans season with salt and pepper simmer for 5 minutes stir in parsley serve with rice

Nutritions of Spicy Chicken And Vegetable Casserole

fatContent: 689 993 calories
saturatedFatContent: 22 1 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 70 9 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 43 1 grams protein
sodiumContent: 114 milligrams cholesterol

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