Southwest Chicken Casserole

• 600 g small waxy potatoes
• 1 can (425ml) red kidney beans, drained
• 200 g cherry tomatoes, halved
• 1 bunch spring onions, sliced finely
• 500 g chicken fillets
• 2 tbsp sunflower oil
• 1 can (200ml) sweetcorn, drained
• 100-150 ml sweet chilli sauce
• 150 ml chicken stock
• 100 g Gouda cheese, grated
• 100 g Cheddar cheese, grated

1. Cook the potatoes in a saucepan of boiling salted water for about 20 mins until tender. Drain, peel and cut each potato in half. Set aside.
2. Preheat the oven to 400u0b0F. Grease a medium casserole. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring often, until lightly browned on all sides. Add the potatoes and season with salt and pepper. Stir in the tomatoes, scallions, beans and corn. Add the broth and chili sauce, stir well and bring to a boil.
3. Transfer the chicken mixture to the casserole. Sprinkle with the cheese and bake for 20 mins until bubbly and golden brown.

potatoes, red kidney beans, cherry tomatoes, spring onions, sunflower oil, sweetcorn, sweet chilli sauce, chicken, gouda cheese, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/16865 (may not work)