Spinach and Chicken Casserole

The casserole can be prepared and cooked in an oven dish, or on the hob in a saute pan. This one was cooked on the hob.

The ingredients for this casserole are: onion, spring onion, celery, carrot, spinach, chicken stock, vegetable stock,  roast chicken breast,  and red potatoes. Finely chop two large handfuls of fresh spinach leaves, and stir-fry in some sunflower oil. Add finely chopped celery, carrot, white onion, and more coarsely chopped spring onion. Cook until the bulk of the spinach is reduced in volume, and the onion becomes golden brown.

Add boiling water, and mash the vegetables. Add the chicken and vegetable stock. Cook for another twenty to thirty minutes at a low heat under glass, then add the chopped chicken breast to the sauce. Cook for another thirty to forty-five minutes at a low heat under glass. Add some coriander, oregano and sage.

Serve with boiled semi-skinned red potatoes, or whatever other potato variety you have available.

Spinach and Chicken Casserole