Roast Chicken Casserole
By Knorr
Published on 25 April 2022
With its colourful vegetables - orange baby carrots, green asparagus tips and white baby onions - and tasty roast chicken chunks, this easy and simple dish makes a great family meal.Time and servings
50 minsTotal time
4Servings
25 minsPrep time
25 minsCooking time
Ingredients
- 30 g of flour
- 100 g of baby onions or shallots
- 100 g of asparagus tips
- 30 g of butter
- 1 knorr chicken stock pot
- 50 ml of double cream or half fat creme fraiche
- 650 g of roast chicken or turkey, cut into chunks
- 100 g of baby carrots
- 100 g of baby leeks
- 100 g of petits pois
- 1 sprinkle of parsley, to garnish
Method
Step 1
Heat the butter in a large casserole dish until melted. Add in the flour and whisk together for 2 minutes.Step 2
Gradually add in 500ml of water, whisking well with each addition.Step 3
Add in the Knorr Chicken Stock Pot and the double cream and whisk well until the Stock Pot has melted.Step 4
Bring to the boil, reduce the heat and simmer for 10 minutes.Step 5
Meanwhile, cook the carrots and onions in boiling water for 5 minutes, then add leeks and asparagus and cook for 2 minutes, then the petit pois and cook for 1 minute; drain.Step 6
Add the chicken chunks, carrots, onions, leeks, asparagus and petit pois to the sauce. Increase the heat to boiling, then reduce and simmer for 4–5 minutes to heat through, stirring now and then.Step 7
Garnish with parsley and serve at once.