Chicken and rice casserole

A simple, budget-friendly family meal.
500g skinless chicken breasts
Handful of spring onions
Olive oil
Garlic clove, minced
1 cup of chicken stock
1 cup of broccoli
1 cup of peas
1 can of cream of mushroom soup
Salt and pepper
Handful of parsley
3 cups of rice

Heat the olive oil in a pot and add the chopped up spring onion and garlic and fry lightly for two minutes. 
2. Add the chicken strips and gently fry until they are cooked through. Add the cup of stock and the can of creamed soup. 
3. Add the peas and broccoli and season. At this stage you could add a little more water to the dish depending on how thick you want your sauce to be.
4. Allow the mixture to simmer gently while you cook your rice.
5. Spoon the chicken and vegetables over the rice and sprinkle with parsley before serving.


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