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| Parenting Essentials |
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Chicken Mushroom Casserole |
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This dish can be a complete meal on its own with protein from the white meat, carbohydrates from the potato and sweet potato and fibre and vitamin from the cabbage. Use light chicken stock. Remember to skim off the layer of fat from the cooled stock for a healthier dish.
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Serves: 4 people |
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1 large white onion (cut into wedges) |
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400 g boneless chicken
(cut into bite-sized pieces) |
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4 - 6 cabbage leaves
(mix green and purple variety, if preferred) |
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2 large potatoes (boiled and cut into slices) |
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1 sweet potato
(yellow variety, boiled and cut into slices) |
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3 - 4 fresh button mushrooms
(sliced lengthwise) |
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2 dried bay leaves |
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1 stick of cinnamon (optional) |
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50 g margarine |
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1 tablespoon flour |
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1/2 teaspoon crushed black pepper |
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1 teaspoon chopped parsley |
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300 ml chicken stock (pre-seasoned) |
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3 - 4 rashers lean bacon |
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salt to taste |
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| 1. |
Melt the margarine and fry onions with cinnamon stick till fragrant. |
| 2. |
Add chicken and sprinkle flour, pepper and salt to season. Turn over continuously until chicken is lightly browned and remove from pan. |
| 3. |
Using remaining oil in the pan, fry cabbage till half cooked. |
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In a casserole dish, arrange the chicken in rows with the potato, sweet potato, cabbage leaves and mushrooms. |
| 5. |
Pour over chicken stock and arrange strips of bacon on top of the casserole. Bake in moderately-heated oven for 30 to 45 minutes till chicken is well cooked. Sprinkle with chopped parsley and serve hot. |
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