Chicken Recipes
Curried Chicken & Broccoli Bake
Serves 4
450g chicken pieces
1 onion, diced
1 head of broccoli
1 Tin Campbell's condensed mushroom soup
1 tsp curry powder
125ml pot plain yogurt
Topping
1 handful of breadcrumbs
1 tbsp melted flora
50g grated cheese
Cook chicken & onion in a frying pan, boil broccoli, transfer all three to a casserole dish
when cooked.
Mix soup, yogurt & curry powder in a bowl and pour over the cooked ingredients.
sprinkle with breadcrumbs & grated cheese & melted flora. Bake at 180*C/350*C/Gas Mark 4 until golden.
Chicken Supper Casserole
Serves 4
1 tbsp finely chopped onion
14g butter or margarine
2 cans tomatoes
1 tsp salt
1/4 tsp thyme
350g cooked chicken fillet, diced
112g rice, cooked
8 stuffed green olives, chopped
112g cheddar cheese, grated
buttered dry breadcrumbs (optional)
Preheat oven to 180*C/350*F/Gas Mark 4.
Fry onion in butter until golden, add 1/2 can of tomatoes, salt & thyme. Cook for 5 mins.
Add chicken, rice, olives and cheese.
Put remaining 1 & 1/2 tins tomatoes in greased casserole dish and then pour chicken mixture over
the tomatoes. Top with buttered breadcrumbs (optional).
Cook in oven for 30-40 minutes.
Crunchy Chicken
Serves 4
375g chicken breast, cup into strips
3 tbsp cooking oil
3 eggs, beaten
4 tbsp plain flour
1 tbsp cajun seasoning
4 tbsp sesame seeds
Coat the chicken strips with beaten egg.
Combine the sesame seeds, flour and cajun seasoning in a large plastic bag.
Add the chicken strips and shake vigorously until evenly coated.
Heat the oil in a large pan and fry the coated chicken until crispy and brown on each side.
Serve with chunky potato wedges, salad and relish.
