16-12-2005, 03:34 PM
1 Medium size Chicken (I use chicken filet for convenience)
440g tin Chicken Soup
11/2 cups fresh breadcrumbs (I sometimes just cube the bread)
450g tin Whole Kernal Corn
300g frozen mixed vegetables (or what ever you have)
Mixed herbs
Bacon (optional) I do add some
Salt and pepper
Boil chicken until meat is tender. Reserve stock and remove chicken from bones. Cut into bite-size pieces and place in bottom of casserole dish. Drain corn and sprinkle over chicken. Mix together tin of chicken soup and half that amount of chicken stock. Pour over corn. Boil frozen vegetables 5 minutes, strain and spread over to form next layer. Combine breadcrubs, salt and peopper, sprinkling of herbs and spread this on top. Put 6 knobs of butter on breadcrumbs (When I use the cubes, I spread the butter on the bread before I cut it into cubes) If desired chopped up bacon rashers may be spread on top also.
Cook at 180 C/350 F for 30 - 45 minutes. Ready to serve.
Serves 6-8
440g tin Chicken Soup
11/2 cups fresh breadcrumbs (I sometimes just cube the bread)
450g tin Whole Kernal Corn
300g frozen mixed vegetables (or what ever you have)
Mixed herbs
Bacon (optional) I do add some
Salt and pepper
Boil chicken until meat is tender. Reserve stock and remove chicken from bones. Cut into bite-size pieces and place in bottom of casserole dish. Drain corn and sprinkle over chicken. Mix together tin of chicken soup and half that amount of chicken stock. Pour over corn. Boil frozen vegetables 5 minutes, strain and spread over to form next layer. Combine breadcrubs, salt and peopper, sprinkling of herbs and spread this on top. Put 6 knobs of butter on breadcrumbs (When I use the cubes, I spread the butter on the bread before I cut it into cubes) If desired chopped up bacon rashers may be spread on top also.
Cook at 180 C/350 F for 30 - 45 minutes. Ready to serve.
Serves 6-8