Chicken &
Leek Casserole
From the kitchen of NICOLADAVIES
servings | 4
estimated Points®
per serving | 3
4 Chicken
Breasts
2 carrots
1 Large leek
1 onion
Large tin Chopped tomatoes
1/2 pt Chicken Stock
1 tbsp cornflour mixed with a touch of water.
Herbs
Fry onions
and leek in spray oil until soft. Add Chicken to a casserole dish and pour over
stock, tomatoes and cornflour mix. Add the carrots and herbs then mix gently.
Place in a pre-heated oven (gas mark 4) for 1 hour to 1½ hours. If the sauce
hasn't thickened place on the hob and boil rapidly for a few mins.
Serve with
200g new potatoes and some vegetables - yummy!!!
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