Chicken Casserole With Yogurt
serves 6
Ingredients
50g/2oz cornflour
1 teaspoon paprika
1.2kg/3lb chicken fillets, skinned
and trimmed
1 packet chicken noodle soup
250ml/9fl oz warm water
1 garlic clove, crushed
1 teaspoon Worcestershire sauce
50ml/2fl oz dry sherry
125ml/4fl oz freshly squeezed
lemon juice
2 tablespoons Greek-style yogurt
1 tablespoon finely chopped
fresh flat-leaf parsley
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Mix together the cornflour and paprika, and toss the chicken fillets in the mixture. Arrange the fillets in the bottom of a large shallow casserole dish.
• Combine the remaining ingredients and pour over the chicken.
• Cook in the oven, uncovered, for about 40 minutes until the chicken is tender. Serve hot.
serves 6
Ingredients
50g/2oz cornflour
1 teaspoon paprika
1.2kg/3lb chicken fillets, skinned
and trimmed
1 packet chicken noodle soup
250ml/9fl oz warm water
1 garlic clove, crushed
1 teaspoon Worcestershire sauce
50ml/2fl oz dry sherry
125ml/4fl oz freshly squeezed
lemon juice
2 tablespoons Greek-style yogurt
1 tablespoon finely chopped
fresh flat-leaf parsley
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Mix together the cornflour and paprika, and toss the chicken fillets in the mixture. Arrange the fillets in the bottom of a large shallow casserole dish.
• Combine the remaining ingredients and pour over the chicken.
• Cook in the oven, uncovered, for about 40 minutes until the chicken is tender. Serve hot.
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