Chicken and Leek Casserole in a creamy herb sauce

Ingredients

• 1 tbsp oil
• 500 g chicken fillets, diced
• 2 leeks, washed and thickly sliced (white part only)
• 1 1/2 cups water
• 1 large carrot, diced
• 100 g green beans, sliced
• 40 g One Pot Chicken and Leek Casserole
• 2 tbsp cream

Method

1. Heat oil and brown chicken and leeks in a heavy-based pot or saucepan.
2. Add water, carrot, beans and the McCORMICK One Pot recipe base to the pot and stir through.
3. Simmer uncovered for 15 minutes, stir in cream and simmer for a further 5 minutes.
4. Serve with mashed potato, rice or pasta.