Chicken And Vegetable Casserole

• 1 Tbsp. oil
• 4 chicken thigh cutlets
• 1 onion, chopped
• 1 clove garlic, crushed
• 2 small carrots, sliced
• 1 stick celery, sliced
• 400g can tomatoes
• 1 tsp. chicken stock powder
• 1 tsp. Worcestershire sauce
• 1/2 tsp. sugar
• 1 zucchini, sliced
• 1 Tbsp. chopped fresh basil
• 2 Tbsp. grated Parmesan cheese

1. Heat oil in pan; add chicken and cook until browned all over. Remove from pan.
2. Add onion, garlic, carrots and celery to pan. Cook, stirring, until onion is soft.
3. Stir in undrained crushed tomatoes, stock powder, sauce and sugar, then chicken and zucchini.
4. Simmer, covered, until chicken is tender.
5. Stir in basil and cheese.
6. Serve casserole with crusty bread.
7. Serves 2 to 3.
8. Recipe can be made a day ahead.
9. Storage:
10. Covered, in refrigerator.
11. Freeze:
12. Suitable.
13. Microwave:
14. Not suitable.

oil, chicken thigh cutlets, onion, clove garlic, carrots, celery, tomatoes, chicken stock powder, worcestershire sauce, sugar, zucchini, fresh basil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538723 (may not work)