Red Chicken Casserole

A comforting chicken casserole from my childhood.

This works well with either raw chicken breasts or a cooked chicken.

Serves 6

INGREDIENTS

2 Chicken Beasts

3 Brown Onions

2 Cans of Chopped Tomatoes

2 Teaspoons Tarragon

2 Tablespoons Tumeric

1 Teaspoon Paprika

2 Chicken Stock Cubes

Salt and Pepper to taste

Method

Preheat the oven to 180 degrees Celsius

Peel and dice the onions and add to an oven proof pot with some oil and fry until soft

If using raw chicken breasts, dice and fry at the same to cook through. If using cooked chicken wait to add it until the onions have softened.

Add the candy of tomatoes, herbs and stock to the pot, add water to make sure everything is covered.

Bring to the boil then put the pot in the oven for approximately an hour so the chicken starts to fall apart.

Bring out and serve with rice.