Ingredients
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1 roasting chickens (cooked, bones & skin removed then chopped, Use the whole chicken) or 1 roasted deli chicken (cooked, bones & skin removed then chopped, Use the whole chicken)
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1 head broccoli, chopped to florets size
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2 carrots, julienne
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1/4 cup frozen peas
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1 onion, diced
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6 large mushrooms, sliced
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420 g cream of mushroom soup (equals to one can)
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1/4 cup thickened cream or 1/4 cup heavy cream
Instructions
- Preheat oven at 150oC/300oF/Gas Mark 2.
- Chop or pull apart cooked chicken and only place the flesh of the chicken into a large casserole dish (preferable with a lid) discard chicken bones, fat and skin.
- To cook broccoli and carrots, chop them as directed, put them in a microwave proof dish add 1/4 cups of water, cover with microwave proof with lid and cook for three minutes on high.
- Add broccoli, carrots, frozen peas, onion, cream of mushroom soup, mushrooms and cream in the casserole dish, mix well without mashing vegetables.
- Cover and cook for 30 minutes.
- Serve with rice or plain pasta.