Break up the chicken onto a plate and separate all the meat from the bones and discard most of the skin. Keep a some bits of the brownest skin to mix in as well as one tablespoon of the stuffing mix. Keep chicken in good size chunks rather than shredding.
Place broccoli in a jug and blanch in the microwave until just starting to tender. Drain in a colander and rinse in cold water.
Heat some oil in a pan or pot and add the onion, celery, bacon and capsicum; cook until just soft. Add the mushrooms and corn and continue to cook for a further 10 minutes on a medium heat.
Add the contents of the soup can, and then fill the can with milk and add that as well. Stir to combine, and then bring to the boil. Add the broccoli and simmer on low heat for 5 minutes.
Add the chicken, skin and stuffing as well as the baby peas and combine. Keep on a low burner to heat through for serving.
If necessary a teaspoon of cornflour dissolved in two teaspoons of hot water can be used to thicken.
Can do it when you get home. Finding a decent roast cook is the hard part.
good quality BBQ chicken (not supermarket rubbish)
1 red capsicum chopped
1 head broccoli cut into small florets
1 large brown onion chopped
2 sticks celery trimmed and chopped
1 tin cream of chicken soup
same amount of milk
150g small button mushrooms chopped
6 shortcut bacon rashers chopped
250g can corn kernels
150g frozen baby peas
“A VERY VERSATILE DISH WITH TOP FLAVOUR. THE LEFTOVERS ARE GOOD IN A JAFFLE”
I KNOW IT'S NOT A CASSEROLE - BUT IT EATS LIKE ONE.
THIS IS A DISH THAT YOU CAN KNOCK TOGETHER IN AN HOUR. IT CAN BE SERVED WITH RICE, OR CAN EASILY SURVIVE IN A BOWL ON ITS OWN