Name: Creamy oven-baked chicken and vegetable casserole
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 small capsicums, deseeded and thinly sliced; olive oil; 1 teaspoon chicken stock concentrate dissolved in 1/3 cup boiling water; 1 head broccoli, cut into small florets; 2 courgettes, trimmed and thinly sliced; 1/2 cup sundried tomatoes; 1/3 cup white wine (can be substituted for chicken stock); 300 millilitre tub CARNATION Lite Cooking Cream; 1.5 cup halved button mushrooms; 1/3 cup pine nuts, toasted; salt and pepper, to taste

This creamy oven-baked chicken and vegetable casserole is a quick all-in-one dish that will have dinner ready in no time. A great way to get a few more vegetables into your meal, but still packed full of flavour and creamy deliciousness. This is a perfect dish for these cooler nights, and with everything you need for a complete meal included in this dish, all you need to serve with this is some crusty bread to dunk into those mop up the juices.

Tip: prep your vegetables the night before and you will have the hard work done to get this dinner ready in no time! Try some of these storage tricks to keep your vegetables lasting longer.https://www.nzwomansweeklyfood.co.nz/inspire-me/how-to-make-fruit-and-vegetables-last-longer-34988/

Ingredients

2 small capsicums, deseeded and thinly sliced

olive oil

1 teaspoon chicken stock concentrate dissolved in 1/3 cup boiling water

1 head broccoli, cut into small florets

2 courgettes, trimmed and thinly sliced

1/2 cup sundried tomatoes

1/3 cup white wine (can be substituted for chicken stock)

300 millilitre tub CARNATION Lite Cooking Cream

1.5 cup halved button mushrooms

1/3 cup pine nuts, toasted

salt and pepper, to taste

Method

Preheat oven to 180°C fanbake. Sauté capsicums in a frying pan over a medium heat with a little olive oil until softened and beginning to caramelise. Set aside.

In a large ovenproof baking dish, scatter your sliced onion and top with the chicken thigh fillets. Scatter the broccoli, sautéed capsicums, courgettes and sundried tomatoes around the chicken.

Pour over the white wine and stock. Drizzle with a little olive oil on the exposed chicken pieces and season with salt and pepper.

Bake for 25 minutes then add the mushrooms, pressing them into the sauce with a wooden spoon and pour over the tub of CARNATION Lite Cooking Cream. Continue to cook for another 10 -15 minutes or until the chicken is cooked though and the juices run clear when pierced with a sharp knife.

Sprinkle with toasted pine nuts and serve straight from the dish with crusty wholemeal bread.

Ingredients

Method

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