Chili con chicken casserole

Name: Chili con chicken casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g small waxy potatoes; 1 can(s) (425 ml) Kidney Beans; 200 g cherry tomatoes; 1 collar Spring onions; 500 g Chicken filet; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (212 ml) Vegetable corn; 100-150 ml Sweet chili sauce; 150 ml Chicken broth (instant); 100 g grated gouda cheese; 100 g grated cheddar cheese; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g small waxy potatoes
1 can(s) (425 ml) Kidney Beans
200 g cherry tomatoes
1 collar Spring onions
500 g Chicken filet
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (212 ml) Vegetable corn
100-150 ml Sweet chili sauce
150 ml Chicken broth (instant)
100 g grated gouda cheese
100 g grated cheddar cheese
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Cut the potatoes in half. Pour beans into a sieve and rinse with cold water. Clean, wash and halve the tomatoes.
2
Clean, wash and chop the spring onions. Wash the meat, dab dry and cut into cubes. Heat oil in a large pan. Fry the meat for about 10 minutes, turning it over. After 5 minutes add potatoes. Season with salt and pepper. Fold in tomatoes, onions, beans and corn. Add chilli sauce and stock and bring to the boil. Pour into a greased casserole dish.
3
After 5 minutes add potatoes. Season with salt and pepper. Fold in tomatoes, onions, beans and corn. Add chilli sauce and stock and bring to the boil. Pour into a greased casserole dish. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes