Chicken and vegetable casserole

Step 1
Cook rice according to packet directions.

Step 2
While rice is cooking, heat half the oil in a large saucepan over medium heat. Add chicken and brown. Remove to a plate.

Step 3
Add remaining oil to pan and heat. Add the onion and cook, stirring, for 3 minutes. Add the carrot and celery and cook for a further 3 minutes until vegetables are softened.

Step 4
Add the chicken back to the pan along with the broccoli, mushrooms, stock powder and water. Bring to the boil, then reduce heat and simmer, covered, for 8-10 minutes or until chicken is cooked.

Step 5
In a medium sized jug, whisk the cornflour with 1 tablespoon water until smooth. Add the evaporated milk and stir well.

Step 6
Add evaporated milk to the chicken mixture, stirring well to combine. Bring to a simmer and cook, stirring for 2-3 minutes or until sauce has thickened.

Step 7
Divide rice between serving plates or bowls, top with casserole and serve.

Serving suggestion: sprinkle with chopped herbs such as parsley or chives before serving.

Food safety tips: make sure chicken is cooked through and any leftovers are stored correctly (see tips below for storing instructions).