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Chicken Casserole with Romaine Lettuce

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Ingredients

Adjust Servings:
1/3 cup stock of chicken
3 liquid pints cold water 3 liquid pints = 1.5 liters
4 sighs of chicken free range
2 carrot(s) topped
5 miniature potato(es) halved
2 hearts romaine salad quartered
3.5 oz peas 3.5 oz =100 g; pack popped fresh garden
2 spring onion(s) thinly sliced
2 tbl light thickened cream
2 tbl dill fresh chopped

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Cuisine:
  • 35 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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Chicken Casserole Romaine Lettuce is perfect for a family mid-week meal, or just as good when entertaining.

Bon appétit!

Steps

1
Done

Place the stock, water and chicken in a large saucepan and bring to the boil.

2
Done

Cover and simmer for 10 minutes, then add the carrots and potatoes. Simmer for a further 15 minutes until the vegetables are almost cooked through.

3
Done

Add the lettuce, peas and spring onions. Cover and cook for a further 4-5 minutes until the peas are tender and the chicken is cooked through with no pink meat.

4
Done

Stir through the light-thickened cream and dill. Ladle into large soup bowls and serve.

Helena

Recipe creator, food photographer and contributing writer to food-related publications. Bon appétit! 🙂

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