Chicken casserole

Recipe from: 4/24/1997 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 2
    onions, sliced into rings
  • 15
    ml
    crushed garlic
  • oil
  • 2
    kg
    chicken pieces
  • 2
    ml
    peri peri
  • salt to taste
  • 3
    whole cloves
  • 125
    ml
    white wine
  • 500
    g
    frozen mixed vegetables
  • 425
    g
    cream of mushroom soup
  • 500
    g
    pasta shells
  • 2
    chicken stock cubes
 

Method

 
Sauté the onion and garlic in oil until tender. Season the chicken pieces with peri peri and salt to taste. Fry until brown. Add the whole cloves and white wine, reduce the heat and simmer until the chicken is nearly tender. Add the vegetables and cream of mushroom soup and simmer until done. Add a little water if necessary. Meanwhile, cook the pasta in boiling water to which the chicken stock cubes have been added. Drain and add to the chicken casserole. Mix gently and heat through. Serves 6.
 

Read more on: poultry
 

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