Ingredients:
1.5kg chicken pieces
1 tin red kidney beans, drained
1 tin diced tomatoes
600g jar passata
1 carrot, diced
1 zucchini diced,
1 onion, diced,
1 green capsicum, de-seeded and sliced in 1cm strips
1 pkt taco seasoning (or use homemade)
1 cup grated cheese
1/2 pkt corn chips, lightly crushed
Method:
Pre heat oven to 190 degrees Celsius. Oil base and sides of deep casserole dish. Place chicken in bottom of casserole. Combine all other ingredients except grated cheese and corn chips. Pour over chicken. Cover and cook for 30 - 35 minutes or until chicken is cooked. Mix cheese and corn chips. Sprinkle over top of casserole. Return to oven with lid off for 10 minutes or until cheese has melted and corn chips are crisp.
Serve with steamed rice and green salad.
1.5kg chicken pieces
1 tin red kidney beans, drained
1 tin diced tomatoes
600g jar passata
1 carrot, diced
1 zucchini diced,
1 onion, diced,
1 green capsicum, de-seeded and sliced in 1cm strips
1 pkt taco seasoning (or use homemade)
1 cup grated cheese
1/2 pkt corn chips, lightly crushed
Method:
Pre heat oven to 190 degrees Celsius. Oil base and sides of deep casserole dish. Place chicken in bottom of casserole. Combine all other ingredients except grated cheese and corn chips. Pour over chicken. Cover and cook for 30 - 35 minutes or until chicken is cooked. Mix cheese and corn chips. Sprinkle over top of casserole. Return to oven with lid off for 10 minutes or until cheese has melted and corn chips are crisp.
Serve with steamed rice and green salad.
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