Creamy Chicken Casserole
You can use either chicken breast or thigh for this recipe, both work well but thigh is usually cheaper. Again the use of condensed soup here gives a lovely creamy result! Adapt the veg & flavours to suit but crusty bread along side is essential in my opinion!
Serves 4 Approx 93p per serving
Prep time 10 minutes
Cooking time 8 hours on low setting (check your manual)
Ingredients
3 medium carrots, thickly sliced
2-3 medim leeks, sliced
2 skinless chicken breasts, chopped into chunks (or use 3-4 thighs)
1 tin condensed chicken soup
200ml water
1 tsp each of dried parsley & dried thyme
1/2 tsp mustard powder (optional)
2 chicken stock cubes
2 tbsp plain flour
salt & pepper
Mix the flour with the mustard powder, salt & pepper & place in a shallow dish or plastic bag. Add the flour & toss to coat.
Put the veg, chicken, herbs & crumbled stock cubes into the bowl of your slow cooker.
Pour over the water & stir in the soup.
Put the lid on & set it on low for 8 hours.
Serve with crusty bread.
