Preparation: 15 mins | Cooking time: 35 mins
A friend invited us round for a meal a few years ago and made us this quick chicken hash. I admit, we were a little dubious at first when they described what was in it!
Our fears were unfounded, I’m happy to say. Not only is this meal delicious (if a little unusual) it’s just so quick and easy to prepare. As quick chicken recipes go, it’s unbeatable.
This serves around 4 people.
Ingredients
- 450g / 1lb diced chicken (easiest to buy it diced from your butchers)
- 1 x 225g frozen peas (add to some boiling water for a minute to thaw)
- 50g blanched almonds
- 6 black olives (stoned and finely chopped)
- 1 can of condensed cream of mushroom soup
- 1 small red pepper, diced
- Salt and pepper for seasoning
Instructions
Pre-heat the oven to 180°C or Gas Mark 4.
Mix together the chicken, peas, almonds and olives.
Heat the soup in a small pan (don’t dilute it, heat it as it is), then stir in the chicken mixture together with the red pepper.
Add salt and fresh ground black pepper to season, then pour the lot into a casserole pot. Cover the pot and cook in the oven for around 35 minutes.
We tend to simply serve this with some rice. Nice and easy as quick chicken recipes go, and absolutely delicious!