1 bouquet garni (bay leaf, parsley, thyme), tied together
1 cup Wattie's frozen Baby Peas
2 Tbsp chopped fresh parsley
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
1. Preheat oven to 180°C. Heat a dash of oil in a flameproof casserole dish. Add the onion and garlic and cook until the onions begin to soften.
Step 2
2. Place chicken in with the onions. Add mushrooms. Sprinkle rice over chicken.
Step 3
3. Mix together Wattie's Condensed Creamy Chicken Soup, boiling water,Lea & Perrins Worcestershire Sauce, lemon zest and juice and salt. Pour over the chicken. Add the fresh herbs. Cover and cook for 40 minutes, until the chicken is cooked. Five minutes before the end of cooking add the Wattie's frozen Baby Peas.
Step 4
Serve garnished with chopped parsley and seasonal vegetables on the side.
Tips
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1
1 onion, sliced
2
2 cloves garlic, crushed
3
6-8 chicken drumsticks, skin removed
4
100 g button mushrooms, sliced
5
1 cup long grain rice
6
420 g can Wattie’s Condensed Creamy Chicken Soup
7
1 ½ cup boiling water
8
½ Tbsp Lea & Perrins Worcestershire Sauce
9
juice of 1 lemon
10
grated zest of 1 lemon
11
½ tsp salt, to taste
12
1 bouquet garni (bay leaf, parsley, thyme), tied together