Chicken Casserole

Chicken Casserole
  1. Boil chicken, when cool remove meat from the bones and dice, discard skin and bones. Dice carrots and boil separately until cooked, take of heat and rinse in cool water. Sauté onion and garlic. Mix chicken soup powder to a paste with 250ml water. Once onion in sautéed add the milk and then the water and paste mixture. When this is thickened add the chicken and the carrots If the texture is a little thin can be thickened with a little cornflour. Salt and pepper to taste.
  2. Serve on a bed of fluffy white rice.
  3. For a creamier texture you can use only milk and no water.


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