Chicken & cider casserole

Name: Chicken & cider casserole
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 3
Ingredients: 620 g pack Waitrose British Chicken, Garlic & Herb Casserole with Leek, Mushroom & Bacon; 200 g Waitrose British Baby Chestnut Mushrooms, cleaned, trimmed and halved; 250 ml Aspall Draught Cyder; 375 new potatoes, cut into 1cm discs; 1 tbsp Essential Olive Oil; 3 tbsp Essential Double Cream

This cockle-warmer is so easy to make – just pop in the oven and leave to work its magic.

3 out of 5 stars(13) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves3
CourseMain meal
Prepare5 mins
Cook50 mins
Total time55 mins

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620g pack Waitrose British Chicken, Garlic & Herb Casserole with Leek, Mushroom & Bacon
200g Waitrose British Baby Chestnut Mushrooms, cleaned, trimmed and halved
250ml Aspall Draught Cyder
375 new potatoes, cut into 1cm discs
1 tbsp Essential Olive Oil
3 tbsp Essential Double Cream

Preheat the oven to 190°C, gas mark 5. Arrange the chicken casserole and mushrooms in a single layer in a large roasting tin or casserole dish. Pour over the cider.
Toss the potato discs in the oil and season. Scatter over the top of the casserole. Roast for 30 minutes, then give everything a light stir and roast for a final 20 minutes, until the chicken is fully cooked with no pink meat and the juices run clear.
Remove from the oven and stir in the double cream to serve.