Southwest Chicken Casserole

Name: Southwest Chicken Casserole
Ingredients: 600 g small waxy potatoes; 1 can (425ml) red kidney beans, drained; 200 g cherry tomatoes, halved; 1 bunch spring onions, sliced finely; 500 g chicken fillets; 2 tbsp sunflower oil; 1 can (200ml) sweetcorn, drained; 100-150 ml sweet chilli sauce; 150 ml chicken stock; 100 g Gouda cheese, grated; 100 g Cheddar cheese, grated

11 ingredients

3 steps

Ingredients

600 g small waxy potatoes
1 can (425ml) red kidney beans, drained
200 g cherry tomatoes, halved
1 bunch spring onions, sliced finely
500 g chicken fillets
2 tbsp sunflower oil
1 can (200ml) sweetcorn, drained
100-150 ml sweet chilli sauce
150 ml chicken stock
100 g Gouda cheese, grated
100 g Cheddar cheese, grated

Directions

1

Cook the potatoes in a saucepan of boiling salted water for about 20 mins until tender. Drain, peel and cut each potato in half. Set aside.
2

Preheat the oven to 400°F. Grease a medium casserole. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring often, until lightly browned on all sides. Add the potatoes and season with salt and pepper. Stir in the tomatoes, scallions, beans and corn. Add the broth and chili sauce, stir well and bring to a boil.
3

Transfer the chicken mixture to the casserole. Sprinkle with the cheese and bake for 20 mins until bubbly and golden brown.