Recipe | Chicken
Chicken Casserole (Marian McKenzie)

Yum. Serve with rice.

1 tablespoon oil
2 Large onions, chopped
2 garlic cloves, crushed
2 carrots, finely diced

  • Sauté in large frying pan

  • Transfer to large baking dish

1 kg chicken pieces
Salt and black pepper

  • Brown in frying pan (may need more oil)

  • Arrange on top of vegetables and season lightly

  • Pour off remaining fat from frying pan

400g can tomato soup
1/2 cup (125 ml) water
3 tablespoons sherry
1 tablespoon honey
5 teaspoons Worcester sauce
30 g parsley, chopped
1 tablespoon brown vinegar
1 teaspoon prepared mustard
1/2 teaspoon dried oregano
Generous pinch of cinnamon

  • Add to frying pan

  • Mix well

  • Pour over chicken

  • Cover and back at 170° C for 1 hour 30 minutes (until tender)

  • For a thicker gravy, bake uncovered for a further 15 minutes

Sour cream
Snipped chives

  • Garnish