Serves 6
Prep Time: 10 Minutes
Cook time: 40 Minutes
This one always brings a sparkle of joy to the lads eyes when I tell them it's on the menu for dinner. It is based off a recipe that a friend of mine, Leanne, taught to me during one of our many days long sleep overs in Portlaoise when we were 14 or 15 years old & dancing around her grandparents kitchen in our PJs - she learned to cook it while she was in the scouts as it is a recipe that is very easy to scale up for a crowd and covers all the bases.
This delicious casserole is a great midweek meal that uses up any odd ends of vegetables & condiments that you may have laying around the fridge as well as some pantry staples. Easy to make vegetarian or vegan, the dish is naturally gluten free and you can be guaranteed that the kids will love it too.
I'll cook this when I have "no food" in the house, but plenty of odds & ends of vegetables and sauces or condiments as it is easy to switch out ingredients. This version with the chicken or the vegetarian equivalent (to which you can just scale up the veggies, or add some quorn/tofu to increase the protein) always go down a treat and also freeze very nicely.
The Veggies here are completely interchangeable, use what you have. I always have a look and see what bits & bobs I have in the fridge that will work - so the vegetables listed in the recipe below can be easily swapped out for whatever you have available to you & it will still be very satisfying & delicious.
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Ingredients
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Method
Serves 6
- 6 Chicken Breasts (Or Equivalent - approx 200g or 1.5 cups per person)
- 1.5 Cup Diced Bell Pepper (1.5 medium peppers)
- 1/2 Cup Courgette
- 1 Cup Chopped Leeks
- 1 Finely Diced Onion
- 1.5 Cup Sliced Mushrooms
- 1/2 Cup Cherry Tomatoes
- 1 Tin Sweetcorn drained
- 1 Cup Spinach
- 2 Tablespoons Olive Oil
- Fresh herbs & rice to serve.
For the sauce:
- 1/2 Cups Greek Youghurt (350g)
- 7 Tablespoons Mayonnaise
- 3 Tablespoons Mango Chutney
- 2 Tablespoons Tomato Relish (or similar)
- 2 Tablespoons Sundried tomatoes (pureed)
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 teaspoon Paprika
- 1/4 Teaspoon Oregano
- Pinch of Salt & Pepper
Life is short so enjoy yourself,
Beckha
- Combine all of the ingredients for the sauce in a bowl or jog and mix with a fork or whisk until well incorporated.
- Pre-Heat oven to 180°C
- Poach the Chicken in salted water (just enough to cover) for 10 minutes until cooked through. Set on a board to cool.
- Heat 2 tablespoons of olive oil in a pan, add chopped vegetables (besides sweetcorn & spinach) & sauté until slightly softened (about 8-10 minutes).
- Once cool enough to touch, dice up the chicken to 1 inch bitesized cubes
- In a casserole dish, layer the diced chicken, veg, spinach & sweetcorn with the sauce - mix to combine.
- Place in the centre of the oven for 25-30 minutes.
- Serve with rice and chopped fresh herbs of your choice.