Chicken casserole

Name: Chicken casserole
Yield: 6 servings
Cuisine: Boil
Ingredients: 2.00 onions sliced into rings; 15.00 ml garlic cloves, crushed; oil; 2.00 kg chicken pieces; 2.00 ml peri-peri; salt to taste; 3.00 cloves whole; 125.00 ml wine white; 500.00 g mixed vegetables frozen; 425.00 g cream of mushroom soup; 500.00 g pasta shells; 2.00 stock cube chicken

6 servings

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Poultry

By Food24 November 03 2009

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Ingredients (12)

2.00	onions — sliced into rings
15.00 ml	garlic — cloves, crushed
	oil
2.00 kg	chicken — pieces
2.00 ml	peri-peri
	salt — to taste
3.00	cloves — whole
125.00 ml	wine — white
500.00 g	mixed vegetables — frozen
425.00 g	cream of mushroom soup
500.00 g	pasta — shells
2.00	stock cube — chicken

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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.