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Chicken casserole

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


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


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.

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