Chicken casserole

Recipe from: 8/10/2000 12:00:00 AM
Ingredients 8
Servings 4


  • 8
    chicken pieces, excess skin and fat removed
  • 4
    potatoes, peeled and cut into wedges
  • salt and freshly ground black pepper
  • chicken spice
  • 1
    packet white onion soup powder
  • 100
  • 100
    smooth apricot jam
  • 5


Preheat the oven to 180 °C and spray a large ovenproof dish with non-stick spray. Arrange the chicken and potato wedges in the ovenproof dish. Season with salt, pepper and chicken spice. Mix the soup powder, mayonnaise and apricot jam and pour over the chicken and potatoes. Cover with aluminium foil and bake for about 1 1/4 hours until tender and done. Remove the foil and brown under the oven grill. Serve with savoury rice and sauté;ed vegetables.

Read more on: poultry  |  bake

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