Easy Chicken and Leek Casserole
6 free-range skinless, boneless half chicken breasts
1 teaspoon chili sauce
6 leeks, julienned
2 cups celery, cut into chunks
3 medium potatoes, peeled and cut into chunks
2 cups finely sliced carrot
6 cups chicken stock
375g canned tomato pieces in juice
Freshly ground black pepper to taste
½ cup chopped fresh parsley
Cut chicken breasts into chunks and place in a flameproof casserole dish.
Add the chili sauce, leeks, celery, potato and carrot to the chicken and pour over the chicken stock.
Bring to a boil then simmer for 20 minutes or until the vegetables are tender.
Add the tomatoes, pepper, and parsley. Cover and simmer for another 30 minutes.
The casserole may be thickened if desired with a small amount of cornflour mixed with some of the cooled stock.