Chicken and Fall Vegetable Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Tbsp olive oil
2 leeks, sliced
2 garlic cloves, sliced
2 large chicken breasts, about 6oz/175g each, cut into bite-size pieces
2 sweet potatoes, peeled and cut into chunks
2 parsnips, scrubbed and sliced
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
9oz mixed wild mushrooms, cleaned
14oz tomatoes, coarsely chopped
4 cups cooked white long-grain rice
1 small bunch fresh parsley, chopped
Generous 1 cup grated sharp Cheddar cheese
Salt and pepper
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Directions: |
Directions:Preheat the oven to 350ºF/180ºC
Heat the oil in a large skillet over medium heat, then add the leeks and garlic and cook, stirring frequently, for 3-4 minutes, or until softened. Add the chicken and cook, stirring frequently, for 5 minutes. Add the sweet potatoes and parsnips and cook, stirring frequently, for 5 minutes, or until golden and beginning to soften. Add the bell peppers and mushrooms and cook, stirring frequently, for 5 minutes. Stir in the tomatoes, rice, and parsley and season to taste with salt and pepper.
Spoon the mixture into an ovenproof dish. Top with the cheddar cheese and bake in the preheated oven for 20-25 minutes. Serve immediately with a salad, if desired.
Serves 4 |
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Personal
Notes: |
Personal
Notes: You can substitute squash, such as butternut, for the sweet potatoes.
You can substitute Quinoa for the long grain rice.
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