Chicken And Vegetable Casserole - cooking recipe

Ingredients

1 Tbsp. oil
4 chicken thigh cutlets
1 onion, chopped
1 clove garlic, crushed
2 small carrots, sliced
1 stick celery, sliced
400g can tomatoes
1 tsp. chicken stock powder
1 tsp. Worcestershire sauce
1/2 tsp. sugar
1 zucchini, sliced
1 Tbsp. chopped fresh basil
2 Tbsp. grated Parmesan cheese

Preparation

Heat oil in pan; add chicken and cook until browned all over. Remove from pan.
Add onion, garlic, carrots and celery to pan. Cook, stirring, until onion is soft.
Stir in undrained crushed tomatoes, stock powder, sauce and sugar, then chicken and zucchini.
Simmer, covered, until chicken is tender.
Stir in basil and cheese.
Serve casserole with crusty bread.
Serves 2 to 3.
Recipe can be made a day ahead.
Storage:
Covered, in refrigerator.
Freeze:
Suitable.
Microwave:
Not suitable.