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Spring chicken casserole
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500ml Cooks’ Ingredients Chicken Stock
8 free range chicken thighs, skinned
150g baby topped carrots
500g miniature new potatoes
4 Little Gem lettuce hearts, halved
155g pack Popped Fresh Garden Peas
2 salad onions, thinly sliced
2 tbsp half-fat crème fraiche
4 tbsp chopped flat-leaf parsley
1. Place the stock and chicken in a large saucepan and bring to the boil. Cover and simmer for 10 minutes then add the carrots and potatoes. Simmer for a further 10 minutes until the vegetables are almost cooked through.
2. Add the lettuce, peas and salad onions. Cover and cook for a further 4-5 minutes until the peas are tender and chicken is cooked through with no pink meat. Stir through the crème fraiche and parsley. Ladle into large soup bowls and serve.
Prepare this up to the end of step 1 the day before or freeze. Defrost fully before continuing with step 2.
Typical values per serving: