Image Credit: © Greything
Who says a casserole has to take hours to prepare and cook? Here’s my recipe for a chicken casserole that takes 15 minutes to cook.
Prep Time: 5 – 10 minutes Cooking Time: 15 minutes Serves: 4
Ingredients
4 x chicken drumsticks (or about 5 - 600g of chicken) 2 x large carrots 2 x large potatoes 1 x medium onion ¾ x cup peas (or chopped green beans) 1 x can of cream of chicken soup 1 x garlic clove 1 x tablespoon extra virgin olive oil salt and pepper to taste
Method
- De-bone the chicken and chop the meat into bite-sized chunks. Getting raw chicken off the bone is not the easiest thing in the world to do, but I find it helps if your knife is razor sharp. Of course, if you’re smarter than me you would have bought boneless chicken meat to begin with.
OK, pop the chicken into a large microwave-safe dish. One of those numbers that’s deep and has a lid. - Finely chop the garlic (or use a crush if you find that easier) and add it with the salt, pepper, and olive oil into the dish.
- Chop the potatoes and carrots into pieces about 5mm thick (erm, I think that’s about ¼ inch, maybe a bit less) and chuck them into the dish.
- Slice the onion as if you were going to make onion rings, and then chop them in half so you can separate the layers into little crescents. Put your “onion moons” into the dish.
- Throw in the peas. Or if you went for beans, chop them into bite-sized pieces first.
- Add in the can of soup, and maybe another half to one cup or so of water. There’s no need to completely cover everything with the liquid, the lid will keep the moisture in.
- Give it a bit of a stir to mix up all the ingredients. Use your hands, it’s much more fun than a sterile old spoon.
Pop the lid on and bung it in the microwave. Now nuke that puppy on high for 15 minutes. Stop it about half way through and give it another stir (use a spoon this time, trust me it’s gonna be hot)
Serve it with lavishly buttered straight-from-the-oven fresh damper. Brilliant for wintery nights (even though we had this a couple of nights ago and it’s now summer here)
Alterations
This is one of those recipes where you really don’t need to be too strict on what you put into it. So if there’s anything here that you don’t fancy, just swap it for something else. Sometimes I might swap beans for cabbage, or sweet potato in place of the carrot. Another thing that I very often will do is add half a cup of rice. That has the added affect of thickening it up quite a lot too.
Till next time…
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Hey, that’s pretty cool Steve, the wife lets you do the cooking. Actually, come to think of it the wife would probably let me do it too if she was sure I wouldn’t poison the kids. She reckons I have no idea what to do in the kitchen and I reckon I’ll let her keep thinking that
Sire wrote: Procrastination And How It Can Cost You Money
Twitter: AussieSire
Haha! Sounds like you’ve got a good thing going there, mate.
The way it works here though is that it is MY kitchen and you better have a damn good reason for coming anywhere near it. 
I do all the cooking here, mate. It’s not that Michelle can’t cook (she’s actually a very good cook), it’s just that I won’t let her. Something that she’s eternally grateful for, too. 
Twitter: SteveYoungs
I can’t see anything wrong with that arrangement, especially as she is so grateful I’m sure she makes up for it in other areas.
Sire wrote: Learning How To Use Market Samurai
Twitter: AussieSire
Oh, I never said anything about it being a bad arrangement. I’m not going to go into any details, but lets just say this job has its fair share of perks.
Twitter: SteveYoungs
Interesting article. You seem to know your stuff, thanks.
Edwin wrote: RockMelt-All Your Favorite Social Networks In One
Hey, Edwin!
Welcome to one of my little bits of the internet. Great to see you here!
Glad you enjoyed the article, Edwin. I have a couple more recipes in the food and fitness category. And I have more planned for the future (a ripper barramundi dish coming next week).
Thank you so much for taking the time to stop and comment, mate. I really appreciate that. Hope to see you back here again soon.
Kind regards,
Steve.
Twitter: SteveYoungs
Mmmm… Sounds tasty…
Though this wasn’t what I expected to see on your blog (although I don’t know what I DO expect to see!), I think I’ll probably be making this sometime in the next couple weeks! I will try to go for the boneless chicken breasts. If/when I make it, I’ll take some pics and you can upload them here as a “testimonial”
Tristan wrote: Blog With a Gun to Your Head or How to REALLY Get Things Done
Twitter: tristanhigbee
Hey Tristan!
Haha! “I don’t know what I DO expect to see” I love it! Gotta keep you on your toes, mate.
As for the pics, absolutely, mate, send em on over. I’ll replace the dull pic I have on this article with them. Hope you enjoy your dinner!
Thanks for stopping by, Tristan. Always a pleasure!
Kind regards,
Steve
Twitter: SteveYoungs
Thankfully, we can’t expect to see Steve boning breasts on here.
*reaches for the brain-bleach*
Twitter: HorstBurkhardt
No one more thankful than me, I’m sure
Twitter: SteveYoungs
I guess cooking something tasty in only 15 minutes is every girls dream.
Since i’m a girl i can understand my enthusiasm, but what about you, Steve?
Maria Pavel@CNA Training wrote: Certified Nursing Assistant Practice Test
I do all the cooking here, Maria. Anything I can whip up in short time is always something to be enthusiastic about.
Twitter: SteveYoungs
Steve, now i’m getting jealous.
Where can i find a man like you?
Maria Pavel@CNA Training wrote: Certified Nursing Assistant Practice Test
Oh, wow! How could I not respond to this?
To answer your question, Maria, I’m not sure that you can… don’t think there’s anyone quite like me. Of course, some would probably say that this isn’t necessarily a bad thing. LOL
Twitter: SteveYoungs