Home Style Chicken Casserole

When I was in Malaysia last year I had almost no chance to cook.Partly because was busy at work in the city and partly because my mum is a brilliant chef at work or at home.I am very fortunate and proud of my mum and her cooking. Thanks mum.

Now I am back in the UK and can't wait to get back to my 'culina'. I wouldn't say it is bad timing for me to be back, even though it is winter. In fact I have lots of winter food that I missed so much and can't wait to put on my table.

What I am going to share is a quick & simple meal in winter. One of my best friend cooked for me when I was in UK for the first time.

Home Style Chicken Casserole

4 chicken thigh
1 can of tomato soup
carrots
onions
button mushrooms
brussel sprouts

(All ingredient measurement is up to your choice, if you love mushrooms more you can top it.)

1. clean chicken thigh and put in a casserole dish. Pour all the tomato soup and vegetables together and put in a hot oven for about 45 mins.

2. boil brussel sprouts 5 mins before the casserole done.


Most of my cooking does not add salt. If you can get your ingredients as fresh as you can, such as locally produced, seasonal veg it does bring up the taste of the food. Trust me, after a couple of weeks, you can even smell and tell the difference from the original flavour.