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Chicken and Tomato Casserole
Sliced chicken in a fruity tomato and herb sauce
Similar to chicken casserole (recipe R131) there are no potatoes and less vegetables. You can include whatever you like; but I suggest keeping the tomatoes and basil for a pleasant herb and fruity tang.
300g chicken breast fillet
1 small onion
3 medium tomatoes
1 carrot
1 celery stick
1 tsp paprika
2 Tbsps chopped fresh basil
1 Tbsp chicken stock powder
1 Tbsp gravy powder
50ml white wine
100ml water
Remove any fat from the chicken and slice thinly across the breast. Thinly slice the onion, carrot, celery and tomatoes.
In a bowl, mix the stock powder, gravy powder and paprika with a little water before adding the rest of the water and the white wine.
Pour enough stock to just cover the bottom of a casserole. Arrange the carrot on this, then the celery. Layer half of the chicken slices on the vegetables, spread the sliced onion on the chicken and top with half of the sliced tomatoes; then sprinkle on half of the chopped basil. Repeat with the remaining chicken, and tomato in that order. Give the stock a good stir then pour on carefully. Finally, sprinkle on the rest of the basil.
If you decide to top with potatoes, slice and parboil first and give them a brush of melted butter. Cover the casserole and bake in the oven on 162°C fan forced (180°C conventional) for 50 minutes. If using the sliced potatoes, remove the cover and bake a further 10 minutes to brown.
Serves 4 with extra vegetables okay to freeze
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