Chicken Casserole
Chicken and potato (and veggies) casserole
10 smallish potatoes, peeled and diced
1/2 green zucchini, diced
2 carrots, peeled and diced
1 yellow onion, peeled and sliced
1 clove of garlic
3 chicken breasts, sliced into small pieces
1 tbsp of cooking oil of your choice
1 tsp salt
1 tsp chili powder
some freshly ground black pepper
some fresh basil, chopped
2 cups of beef stock (out of cube)
1/2 cup of sour cream (substitute with heavy cream if you want to)
some cheese
Brown the chicken breast pieces in a pan with onion and garlic, add salt, chili powder and black pepper. Mix veggies and pour into a large oven dish. Mix in the chicken pieces with the veggies, pour in the beef stock and the sour cream and mix thoroughly. Add the chopped basil and sprinkle some cheese on top. Cook in the oven (175C/ 350F) for an hour or until the veggies are soft). Enjoy! This tastes even better on the next day when the veggies contain more of the aroma of the broth. For a veggie version, substitute chicken with beans and beef stock with vegetable stock.
