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Chicken Casserole Recipe 



The Easy Mediterranean Chicken CasseroleHere's a great quick and easy chicken casserole recipe that's specially for busy people on the run.
You won't believe how much taste and flavour the olives and capers add, people will think you've been working all day. When in fact, you can do all the work in about ten to fifteen minutes. The rest is just cooking time.
Light and healthy for your Mediterranean Diet...it's long, slow cooking brings out all the flavours of this great recipe.

And, by the way, this is perfect for a crock pot or slow cooker.

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The Tasty and Easy Mediterranean Chicken Casserole


Chicken Casserole Recipe Ingredients  for four people.
  • 1 Kg./2.2lb. of lean chicken or turkey meat, cut into 3cm./1-1/4" cubes.
  • 1 Onion chopped.
  • 4 Cloves of garlic - mashed.
  • A large red bell pepper roughly chopped
  • A 16oz./450g. Tin of chopped tomatoes
  • 1 Glass of red wine - 125ml.
  • A little good olive oil.
  • A handful of fresh parsley chopped.
  • 1/2 a lemon - juice of.
  • 2 Bay leaves.
  • 2 Tsps. of dried herbes de provence.
  • 2 Tsps. of capers.
  • 10 stoned green olives.
  • Salt and pepper.
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Chicken Casserole Recipe Method
  1. OK - brown off your meat in batches in some of the olive oil and keep to one side.
  2. Using the same pan, brown the onions and red pepper then, on a lower heat the garlic. 
  3. Set to one side.
  4. If you're using a slow cooker add all the ingredients now, plus a glass of water and set to cook for three to four hours depending on the meat you use.
  5. You can cook it on top of the stove in a pan with a lid or in the oven using a covered casserole dish too. 
  6. Cook the meat with all the ingredients except the olives, capers and parsley for an hour - add the olives, capers and half the parsley and cook for a further 20 minutes. 
  7. If you are doing this in the oven start it off at 200ºc/400ºf for the first half hour, then turn it down to 180ºc/360ºf for the rest of the cooking time... adding the olives, capers and half the parsley 20 minutes before the end.
  8. When it's ready you can serve - garnished with the rest of the parsley - we like to serve it with some of our Mediterranean roast potatoes.
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