One-Pot Chicken Casserole

Fry the onion in the large casserole dish on a medium heat for 5 minutes. Turn up the heat and add the chicken, cook until golden brown and cooked.

Turn down the heat and add the vegetables and thyme. Cover with a lid or tin foil and allow to cook at a low temperature until the vegetables are tender.

Pour in the Carnation® Evaporated Milk, add the stock pot and allow to cook for another 10 min until the sauce starts to thicken. Season with black pepper to taste.

Recipe courtesy of Carnation®