Any who know me will tell you I am no Nigella, but I do try to knock up something nice for Hubby now and again, but it usually goes as far as lasagne or a simple curry.
I’m always on the look out for something that will make my life in the kitchen easier, and this often means buying something partially made or in a packet.
I recently picked up a selection of Old El Paso packets from the supermarket. I decided to try the Creamy Poblano Casserole for tea though I did make a few alterations to the packet suggestion.
From the packet –
Transform your meats and vegetables into a succulent one pot casserole, with the richest Mexican flavour.Rich, creamy and lightly spiced with poblano pepper and herbs.
500g chicken thigh fillets
1 sliced white onion
1 sliced green pepper
120ml double cream
1 x Old El Paso Creamy Poblano Casserole Recipe Mix
1. Preheat oven to 170°C (150°C for fan assisted ovens), gas mark 3.
2. In a bowl, combine the casserole mix with the water.
3. Place the chicken, onion and pepper in an ovenproof casserole dish and coat with the sauce. Stir through.
4. Cover with lid and cook in the oven for 1 hour 50 minutes.
5. Stir in the double cream and cook for 10 more minutes.
Enjoy with rice
I used chicken breasts instead of thighs, I’m not a fan of having to pull chicken to pieces before eating it. I also added a handful of mushrooms, some jalepenos and some extra water to the mix and plonked it all in the slow cooker. I adore my slow cooker, especially in winter. Hubby and I both work long shifts so it’s a saviour and means we get a hot meal after a long day at work.
The casserole is delicious, although looking at it, it does look a lot like Thai green curry. It was really tasty and hubby was very pleasantly suprised. It had a nice spicy kick and was really warming and filling – perfect for the cold weather.
I would purchase this again, and I’m looking forward to using the other varieties I picked up, maybe next time I’ll hide the packet and pretend I made it WITHOUT any assistance.