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Post by braided-rug on Jan 25, 2006 16:37:53 GMT 10
Quick Chicken, Pea and Corn Casserole
400g can green peas 400g can cream of chicken and corn soup 1/2 brown onion or one pickling onion 1/2 tab vegetable oil about 400g chicken thigh fillets, cut into bite sized pieces salt and freshly ground black pepper
Open can of peas and drain. Open can of soup. Place halved onion, cut side down on the chopping board and chop it. Heat oil in wok on high heat for 10 seconds. Add chicken pieces and chopped onion and stir-fry for about 3 minutes. Add drained peas and chicken and corn soup. Reduce heat, bring to a simmer and simmer for 5 minutes. Season with salt and pepper to taste and serve.
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