Chicken and vegetable casserole

Serve with boiled potatoes or rice

Ingredients

› 4 chicken portions

› 3 large carrots

› 2 onions

› 2 celery stalks

› 6 mushrooms

› 20 g of frozen peas

› 1 low-salt chicken stock cube dissolved in 275 ml of boiling water.

› 2 dstsp of lemon juice

› ½ dstsp of mixed dried herbs

› pinch of salt if desired

› pepper

Method

1. Preheat the oven to 180°C / 350°F / Gas Mark 4

2. Wash, peel and chop carrots, onion, celery and mushrooms

3. Place chicken portions in a casserole dish with all the vegetables

4. Pour in chicken stock, lemon juice, mixed herbs, salt and pepper

5. Bake for 1–1½ hours or until chicken is cooked

6. Serve with baked potatoes or rice