This Summer Chicken casserole is a light and nutritious meal. ( serves 2)
1 sliced yellow pepper
500 g cubed chicken breast
1 diced onion
1 sliced leek
2 stalks of celery
300 g sweetcorn
3 savoy cabbage leaves shredded
1 tin of butter beans
2 tbs olive oil
1 chicken stock cube
500 ml water
Add the oil to a large saucepan and fry the chicken, onions, leek and pepper for 10 minutes.
Add the stock cube, water, cabbage, sweetcorn and butter beans.
Bring to the boil then, simmer for 20 minutes.
Season with salt and black pepper and enjoy.
- The casserole can be changed to a vegetarian dish by changing the stock cube to vegetable and omitting the chicken.