Chicken & Pumpkin Casserole
4 chicken breasts
1 box of mushrooms (roughly 10-15 mushrooms)
1 brown onion
600g pumpkin (roughly)
2 garlic cloves
2 heaped Tsp mixed herbs
2 chicken stock cubes
700ml boiling water
2 TBsp cornflour (optional, makes a thicker sauce)
Salt and pepper
Peel and crush the garlic. Dice the onion. Peel and roughly chop the pumpkin. Quarter the mushrooms.
In a large frying pan, add 1 TBsp oil and fry the chicken on a medium heat until browned on both sides.
Remove the chicken from the pan and set aside. Add the onion, mushrooms, pumpkin and a splash of water. Simmer for 5 minutes with a lid on.
Add the boilling water, stock cubes, mixed herbs and a gernerous seasoning of salt and pepper. Simmer for 5 minutes.
Add the chicken and simmer for 20 minutes until the chicken is cooked.
Mix the cornflour with 3 TBsp water until smooth. Stir into the pan quickly and the sauce will thicken. Enjoy!