Homemade Chicken and Veg Casserole (Slimming world friendly)

Homemade Chicken and Veg Casserole (Slimming world friendly)

Serves 2

4 chicken thighs, skin and visible fat removed

2 onions, chopped

1 stick of celery, finely sliced

2 carrots, peeled and chopped into 2cm pieces

2 trimmed leeks, finely sliced

100g Mushrooms chopped (I used a tin of mushrooms as had no fresh in at the time

4 chicken oxo cubes

2pt boiling water

1. Remove all skin and visible fat from chicken, spray a frying pan with frylight and seal chicken portions
2. Remove chicken from pan and pop into an oven proof casserole dish
3. In frying pan you used for chicken, pop in onions, celery and mushrooms and fry for 2-3 mins until starting to go soft.  Add to chicken
4. Make up 2pt of stock using 2 of the oxo cubes and boiling water.  Pour a little bit into the frying pan to get any of the chicken juices/veg sediment off the bottom of the pan and then pour over chicken and veg. 
5. Pour over the rest of the chicken stock.  Give everything a good stir and pop a lid on.  Put into a preheated hot oven, around 180 degrees for about an hour
6. Take casserole out of the oven and stir.  Stir in leeks, put lid back on and put back into oven for a further 30 mins.
7. Check seasoning in the casserole (I added another 2 chicken stock cubes to my personal preference rather than salt and pepper), stir and then thicken using whatever means you normally do.  (I used a tbsp of plain flour 4.5syns for 25g).  Pop back in the oven for a further 10 mins to ensure the flour is cooked out,
8. Serve with whatever further veg/pots.

I served mine with some aunt bessies midweek roasties (synned at 1.5 for 100g raw), broccoli and green beans.  Was absolutely amazing, and all done with what was in my fridge that needed used up.