Chicken & Sweetcorn Casserole

INGREDIENTS

1 kg Cubed Chicken Fillet
Robertsons Chicken Spice
Robertsons Bbq Spice
Robertsons Portuguese Spice
Robertsons Steaks and Chops Spice
Lemon Juice
1 tin Sweetcorn
½ packet Mushroom Soup (Cooked)
2 Medium Potatoes, sliced and steamed
1 Cup Cake Flour

METHOD

- Marinate chicken cubes with 1 teaspoon of
the Robertsons Spices and 1 tablespoon Lemon Juice.
- Add 1 teaspoon of the Robertsons Spices to
the cake flour.
- Roll chicken cubes in the flour and fry.
- Spread the tin of sweetcorn evenly in
a pyrex dish.
- Layer chicken pieces on the sweetcorn
- Cover chicken pieces with potato slices.
- Pour mushroom soup over the potatoes
with a few drops of lemon juice.
- Lastly, throw remaining oil from fried
chicken over soup.
- Bake on 180 degrees for 15 minutes.

INFO & TIPS

- Green chillies may be added to chicken
if desired.
- Cook Soup last (When you ready to pour
it over potatoes).

Enjoy =)

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