Honey Mustard Chicken Casserole

Thanks to Charlie’s for the always fresh & delicious fruit & veg!

Ingredients
1 tbsp oil
500g chicken breast, diced
1 clove garlic, crushed
350g sweet potato, peeled and diced
1 tbsp wholegrain mustard
1 tbsp honey
500ml Campbell’s Real Stock – Chicken
1 tbsp cornflour
150g green beans, chopped

Method

Heat oil in a medium size frying pan, over high heat. Cook chicken in 2 batches, until browned. Remove and set aside.Add garlic, sweet potato, mustard, honey and 375ml (1 ½ cups) Campbell’s Real Stock to pan. Bring to the boil, reduce heat to medium and cook for 5 minutes, stirring occasionally.

Return chicken to pan and cook for further 15 minutes or until chicken is cooked.

In a jug or bowl, combine remaining ½ cup stock with cornflour then add to chicken with the green beans. Cook, stirring, for 5 minutes until sauce thickens and sweet potato is tender.

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