Roast Chicken Casserole
Serves 4
600g (1lb 5 oz) chicken breasts, skin removed
1 1/2 tsp olive oil
Black pepper
160g (6oz) cauliflower florets
1 medium leek, finely sliced
Few springs of rosemary
500 ml (18fl oz) low-salt chicken stock
Juice of 1/2 lemon
325g green vegetables - e.g. broccoli, asparagus, kale, spinach - chopped into bite size pieces
1 tbsp chopped parsley, to serve
Preheat the oven to 200C (180C fan)/400F/Gas Mark 6. Place the chicken breasts in an ovenproof dish with 1 tsp of oil and black pepper, and roast until done (20 to 30 minutes, depending on the size of the breasts). Also roast the cauliflower and leeks with rest of the oil and black pepper until nicely done. Once the chicken and vegetables are cooked, remove from the oven and cool slightly. Then cut the chicken into bite-sized pieces. Place the chicken, roasted cauliflower and leeks in a large casserole dish. Scatter over the rosemary and pour over the stock and lemon juice. Place on the hob and bring to the boil. Simmer for five to ten minutes, until the chicken is piping hot. Add the green vegetables and simmer for a further three to four minutes, until tender. Serve immediately, seasoned with black pepper and parsley.
Serves 4
600g (1lb 5 oz) chicken breasts, skin removed
1 1/2 tsp olive oil
Black pepper
160g (6oz) cauliflower florets
1 medium leek, finely sliced
Few springs of rosemary
500 ml (18fl oz) low-salt chicken stock
Juice of 1/2 lemon
325g green vegetables - e.g. broccoli, asparagus, kale, spinach - chopped into bite size pieces
1 tbsp chopped parsley, to serve
Preheat the oven to 200C (180C fan)/400F/Gas Mark 6. Place the chicken breasts in an ovenproof dish with 1 tsp of oil and black pepper, and roast until done (20 to 30 minutes, depending on the size of the breasts). Also roast the cauliflower and leeks with rest of the oil and black pepper until nicely done. Once the chicken and vegetables are cooked, remove from the oven and cool slightly. Then cut the chicken into bite-sized pieces. Place the chicken, roasted cauliflower and leeks in a large casserole dish. Scatter over the rosemary and pour over the stock and lemon juice. Place on the hob and bring to the boil. Simmer for five to ten minutes, until the chicken is piping hot. Add the green vegetables and simmer for a further three to four minutes, until tender. Serve immediately, seasoned with black pepper and parsley.
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