Spanish Chicken Casserole

Page 11

Cuisine: Spanish/Portugese | Course Type: Main Courses

(1 review)

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Recipe Reviews

What would otherwise be a basic chicken casserole is made 'special' by the addition of pine nuts, almonds and white wine (although wine is not an unusual addition in my basic chicken casseroles). This casserole can be eaten as soon as it's cooked, but like most other casseroles is better eaten the next day or even a couple of days later (having been refrigerated betweeen the cooking and the eating of course). I have also frozen this one successfully.

It's an easy option to make ahead and serve to guests: They are invariably impressed.

(edited 18th December 2010) (0) comment (0) useful  

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