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Ingredients
620g pack Waitrose British Chicken, Garlic & Herb Casserole with Leek, Mushroom & Bacon
200g Waitrose British Baby Chestnut Mushrooms, cleaned, trimmed and halved
250ml Aspall Draught Cyder
375 new potatoes, cut into 1cm discs
1 tbsp Essential Olive Oil
3 tbsp Essential Double Cream
Method
Preheat the oven to 190°C, gas mark 5. Arrange the chicken casserole and mushrooms in a single layer in a large roasting tin or casserole dish. Pour over the cider.
Toss the potato discs in the oil and season. Scatter over the top of the casserole. Roast for 30 minutes, then give everything a light stir and roast for a final 20 minutes, until the chicken is fully cooked with no pink meat and the juices run clear.
Remove from the oven and stir in the double cream to serve.
Cook’s tip
LEFTOVERS
Cider
Enjoy a glass alongside the casserole, or freeze in an ice cube tray for up to 3 months and use to add depth of flavour to soups and stews.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,830kJ/ 438kcals
Fat
25g
Saturated Fat
8.7g
Carbohydrates
22g
Sugars
4.1g
Fibre
3.8g
Protein
29g
Salt
0.6g
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