This easy chicken casserole is perfect for a family mid-week meal, or just as good when entertaining…
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- Place the stock and chicken in a large saucepan and bring to the boil. Cover and simmer for 10 minutes then add the carrots and potatoes. Simmer for a further 10 minutes until the vegetables are almost cooked through.
- Add the lettuce, peas and salad onions. Cover and cook for a further 4-5 minutes until the peas are tender and chicken is cooked through with no pink meat. Stir through the crème fraiche and parsley. Ladle into large soup bowls and serve.