Chicken Casserole

• 1 onion
• 1 chicken piece per person
• 2 tsp oil
• 1 packet leek and potato soup mix
• 1/2 carrot per person
• 1 to 2 potatoes per person
• 2 cups water

Peel vegetables and finely chop onion. Fry in oil until golden and put into greased casserole dish.

Sprinkle soup mix over onion and pour in water.

Add sliced carrots and potatoes. Place chicken pieces on vegetables.

Put lid on dish and bake 1 hour at 170 C.

Remove lid from dish and bake a further 15 minutes to crisp chicken. Serve with green vegetables.