Ingredients:
- 1 tin evaporated milk
- 1 packet cream of chicken soup
- 2 cups water
- 1/4 cup plain flour
- 1 onion
- 2 tsp garlic
- Quite a mountain of veggies (most will work, just chop up whatever needs using! Today mine has cauliflower, carrots, zucchini, broccoli and corn.)
- Grated cheese
- 1/2 packet potato chips crunched up
Method:
In a jug mix up your milk, soup, water and flour. Fry off onion, garlic and veggies for a few minutes until onion is soft. Pour over sauce and stir while cooking for a few more minutes until sauce starts to thicken up nicely. Pour into a casserole dish, top with cheese then chips and bake at 180 deg cel.
The Ramblings:
Steak is on the menu here tonight and quite a few of my veggies were starting to look a little sad so I thought it was about time I wrote this one down. Although I normally do it as just a veggie bake side dish, if you had a bbq chook or the like in the fridge, you could shred then add it in with the vege. Taaaadaaaaa, chicken casserole!!! I think I’ll be trying this with left over xmas ham this year too, should be yum scrum.