Ingredients
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2
-
1
-
1
-
1/2
-
1
-
-
-
1/2
-
-
-
-
-
-
-
Directions
Chicken & Squash Casserole, Adapted from a recipe in one of my books This is a great autumn/winter casserole – very tasty and ever so healthy! I’ve given the directions for cooking in the oven but this can easily be done in a crock pot as well – just follow steps 2 and 3 and fling it all in the crock pot, cooking on low for 8 hours , I have a bushel of butternut squash, so needed to use some up Unfortunately I found this recipe to be bland There was so much fluid in the casserole when finished baking, that it was more like a soup Plus the squash was a bit mushy If I had added rice to the casserole when I put in the oven, that might have been a good alternative , Simple and Delicious! I’m slow with the preparation steps, so it took longer than I thought it would, but it was easy to make and tasted wonderful I seasoned the chicken before browning and left out the cashews also added a bit of grated cheese to the dish before baking
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Steps
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1
Done
|
Preheat an Oven to 190c. |
|
2
Done
|
Chop Everything Up - the Chicken and Onion, Cube the Squash and Slice the Carrotts. If You're Using the Cashews Chop These Up as Well. |
|
3
Done
|
Using Some 1 Cal Spray (or Olive Oil If You Prefer), Brown the Chicken and Soften the Onion, Squash and Carrot For Approximately 5 Minutes. |
|
4
Done
|
Transfer Into a Casserole Dish, Add the Sage and Stock Cube. Fill With Water Until Everything Is Nearly Covered. |
|
5
Done
|
Cook in the Oven For 45mins to an Hour or Until Everything Is Cooked and Tender. |
|
6
Done
|
Stir Through Half the Nuts (if Using). |
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7
Done
|
Plate Up and Garnish With Remaining Nuts. |
