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James Sommerin’s creamy chicken casserole combines the comfort dish your mother used to make with new, rich savoury additions. Quick and easy to cook and prepare using fresh ingredients, this dish is not one to disappoint. Perfect for those winter evenings inside with the family, out of the cold.
Chicken Casserole with Asparagus
Preparation time 10 minutes
Cooking time 20 minutes
Serves 4-6
Ingredients
•1 chicken de-boned
•1 onion chopped
•1 clove of garlic chopped
•1 broccoli
•1 tin of asparagus
•1 tin of mushroom soup
•1 tablespoon curry powder
•2 tablespoon olive oil
•200ml cream
•300g cheddar cheese
•100g butter
Method
Step 1:
Sauté the chicken in the olive oil, brown gently and remove from the pan.
Step 2:
Sauté the onion, garlic, and curry powder, add the chicken back to the pan and add the broccoli.
Step 3:
Add the soup, asparagus, and the cream, bring to the boil and season with salt and pepper.
Step 4:
Place in a casserole dish and cover with the grated cheese. Bake in the oven at 180c/356° for 20 minutes or until golden brown on top.
Chef's Tips
Leftover white wine from your Sunday roast can be put to good use in a creamy chicken casserole. Pour it in before the stock and allow it to bubble and reduce for a few minutes before continuing the recipe.
