Chicken Casserole

Ingredients

1 Chicken (Small & Chopped Into Chunky Pieces)
1 Onion (Finely Chopped)
2 Carrots (Sliced)
570ml Water
1 Cup Peas
30g Cooking Oil
225g Potatoes (Cut Into Dices)
1 Tin Chicken Cream Soup
3 Tomatoes (Skinned)
1 Small Tin Pineapple

Method

1. Fry chicken until brown.
2. Remove pieces from pan and place in a casserole.
3. Saute the onion, carrots and potatoes in a pan for four minutes.
4. Add contents of soup, water and tomatoes to the pan and bring to a boil.
5. Pour contents of pan over chicken in casserole.
6. Cover casserole and cook in oven for 45 minutes at 175ºC.
7. At the 45 minute mark add peas and pineapple to casserole, cover and cook for a further five minutes.

Serve hot on a bed of white rice with a sprig of parsley to add colour.