Chell's Chicken Pie

A yummy chicken and vegetable pie that is easy to make.

Ingredients

• 600 g chicken pieces diced
• 1 1/2 cup frozen mixed vegetables diced
• 375 mls evaporated milk
• 45 g chicken noodle instant soup
• 1 chicken stock cube
• 3 bacon rashers diced
• 1 tsp garlic flakes
• 1 1/2 tbs cream
• 1/2 cup fresh breadcrumbs
• 2 tbs butter
• 1 pinch salt and pepper
• 1 pinch mixed herbs
• 1 pinch parsley
• 2 sheets puff pastry

• Equipment

  • 1 casserole dish

  • Method

    • STEP 1Preheat oven to 180C.
    • STEP 2Line casserole dish with baking paper and then puff pastry.
    • STEP 3Bake puff pastry while preparing filling, ensuring pastry does not burn.
    • STEP 4Brown chicken in fry pan.
    • STEP 5Add vegetables and bacon and cook for approximately 2 minutes.
    • STEP 6Combine evaporated milk, soup mix, stock cube, garlic and stir. Add to fry pan.
    • STEP 7Simmer for approximately 5 minutes stirring frequently to allow liquid to start to thicken.
    • STEP 8Stir in cream.
    • STEP 9Spoon filling into casserole dish.
    • STEP 10Season breadcrumbs with salt, pepper, herbs and parsley.
    • STEP 11Melt butter and stir through breadcrumbs until well combined.
    • STEP 12Spread over top of filling and bake for 15-20 minutes.

    • Notes

      Bacon stock can also be used. I used garlic granules.

Cheesy Tomato Chicken Fillets

These easy-to-make cheese filled chicken parcels make family cooking so easy!

Ingredients

• 2 tbs Leggo's pizza sauce
• 1 cup pizza cheese grated
• 1 tbs fresh basil leaves finely chopped
• 4 chicken breast fillet
• 2 tbs olive oil
• 500 g Leggo's bolognese pasta sauce jar
• 1 scoop mashed potato *to serve
• 1 handful asparagus steamed *to serve

• Method

  • STEP 1Combine Leggo’s Pizza Sauce, cheese and basil in a small bowl. Using a small sharp knife, make a pocket in each fillet. Spoon ¼ of the cheese mixture in each pocket. Secure well with toothpicks or small skewers.
  • STEP 2Heat oil in a non-stick frypan over medium heat and brown chicken well on both sides. Reduce heat and pour Leggo’s Pasta Sauce around the chicken. Cover with a lid and simmer for a further 8-10 minutes or until chicken is cooked through. Rest for 5 minutes before removing toothpicks.
  • STEP 3Spoon sauce onto serving plates and top with chicken. Serve with mashed potato and steamed asparagus.

  • Notes

    Tip: chicken can be filled a few hours ahead and refrigerated until required.

Cheesy Crumbed Chicken Strips

Cheesy crumbed chicken strips are a smaller and tasty version of chicken schnitzels. This scrumptious dish will definitely please the family.

Ingredients

• 3 chicken breast fillets
• 2 eggs large lightly beaten
• 1 tbs milk
• 1/2 cup plain flour
• 1 cup dried breadcrumbs
• 1/2 cup parmesan cheese grated
• 3 tbs oil
• 3 tbs butter

• Equipment

  • frying pan

  • Method

    • STEP 1Flatten chicken and slice into strips.
    • STEP 2Place egg and flour into two separate bowls. Stir milk into egg.
    • STEP 3Mix breadcrumbs and cheese together in another bowl.
    • STEP 4Cover each strip in flour, then egg and then coat in breadcrumb mixture.
    • STEP 5Heat 1 tbs of each oil and butter in a frypan and cook a third of the chicken strips until lightly brown. Repeat with the rest of the chicken.
    • STEP 6Drain cooked chicken on absorbent paper.

    • Notes

      Serve with salad or vegetables.

Cheesy Chicken Rissoles

Easy and tasty cheese centered rissoles. Great when you want to put a great spin on the simple rissole.

Ingredients

• 500 g chicken mince
• 2 carrot grated
• 2 garlic clove crushed
• 1 tbs horseradish
• 1 egg
• 150 g fresh breadcrumbs
• 50 g feta
• 80 g cheddar cheese grated
• 1 tbs oil

• Method

  • STEP 1Preheat oven to 220C.
  • STEP 2Combine all ingredients, except grated cheddar, in a large bowl.
  • STEP 3Form mince into balls, make a hole in the centre and add grated cheddar, cover cheese with a little more mince.
  • STEP 4Bake on a lightly oiled tray for 12 minutes, then turn and cook for a further 7 minutes.

  • Notes

    If you don't have the time to make cheesy centres then just stir through grated cheddar for an even cheesy flavour.

Cheesy Chicken Fingers

Nutritious finger food for little kids and big kids alike.

Ingredients

• 500 g chicken mince
• 1 cup cheese grated
• 1/2 cup dried breadcrumbs
• 1/4 cup milk
• 1 zucchini grated
• 1 carrot finely grated
• 1/2 tsp pepper *to taste

• Equipment

  • 1 baking tray
  • 1 bowl

  • Method

    • STEP 1Preheat oven to 180C.
    • STEP 2Combine ingredients in a large bowl.
    • STEP 3Line baking tray with greaseproof paper.
    • STEP 4Shape mixture into thin fingers or small balls and place on baking tray.
    • STEP 5Bake for 15 minutes or until golden.

Coconut Slice

This recipe is so easy, I just throw all ingredients in a bowl. I don't even sift the flour and it works perfectly every time.

Ingredients

• 1 cup self-raising flour
• 1 pinch salt
• 3/4 cup sugar
• 1 cup coconut
• 125 g butter melted
• 1/2 cup milk
• 2 egg
• 1 tsp vanilla extract

Icing

• 1 1/3 cup icing sugar
• 1 tbs butter
• 2 tbs boiling water
• 1 drop pink liquid food colouring
• 1/2 cup coconut *to decorate

• Method

  • STEP 1Put flour, salt, sugar, coconut and melted butter in a bowl. Mix well.
  • STEP 2Stir in beaten eggs, milk and vanilla.
  • STEP 3Spread mixture into a greased slice tray and bake at 180C for 25-30 minutes.
  • STEP 4Icing: Place icing sugar and butter in a bowl.
  • STEP 5Pour in enough boiling water to make a thick paste.
  • STEP 6Add a drop of food colouring and sprinkle with coconut.

  • Notes

    I make quite a thick icing so it sets hard and ice while still warm as it is easier to spread.

A quick and easy soup for when you need comfort food.

Cheat's Chicken and Corn Soup

A quick and easy soup for when you need comfort food.

Ingredients

• 1 onion small diced
• 1 garlic clove large finely chopped
• 2 tbs olive oil
• 3 corncob
• 3 potato small
• 1/2 tsp ginger minced
• 1/4 cup plain flour
• 1/2 cooked chicken shredded
• 1 vegetable stock cube
• 8 cup water
• 1 parsley fresh *to decorate

• Method

  • STEP 1Cook onion in oil over medium heat until clear.
  • STEP 2Add garlic and potatoes, cook 5 minutes.
  • STEP 3Add corn and stir for a few minutes over high heat.
  • STEP 4Add flour and continue stirring for 3-4 minutes until cooked.
  • STEP 5Add ginger, add stock mixed with water and chicken. Simmer until potatoes are tender.

  • Notes

    I used super sweet corn