Chicken casserole

This easy recipe is filling and tasty, allowing you to get on with DIY, playing with the kids and eating Easter eggs!

Ingredients:

• 1 kg chicken thigh fillets
• 40g butter
• 2 onions, chopped
• 3 sticks celery, chopped
• 2 tbsp flour
• 300ml chicken stock
• 200ml milk
• 150g ham steak, thinly sliced
• 3 tsp chopped fresh parsley
• 4 hard
• boiled eggs, quartered
• 6 potatoes, peeled and very thinly sliced
• 15g melted butter
• Paprika to garnish

Method:

1. Preheat the oven to 200°C 400F/Gas mark 6). First, trim any excess fat off the chicken. Next, melt the butter in a frying pan and cook the chicken over a high heat for 10 minutes or until the meat is browned and cooked through.
2. Remove the chicken from the pan and add the onion and celery. Cook for 5 minutes until soft, then stir in the flour. Remove the pan from the heat and gradually add the stock and milk. Return to the heat and stir constantly until the mixture boils and eventually thickens.
3. Cut the chicken into small pieces and add to the pan with any meat juices, as well as the ham, mustard and parsley. Mix together well, season and stir in the eggs.
4. Spoon the mixture into a 6-cup shallow ovenproof dish. Layer the potatoes over the chicken, brush with the melted butter and sprinkle lightly with paprika. Bake for 40-50 minutes until the potatoes are crisp and golden and serve hot with a fresh green leaf salad for the perfectly easy Easter meal.