CREAMY CHICKEN, BACON AND MUSHROOM CASSEROLE


4 skinless chicken breasts, diced
8 rashers short cut bacon, diced
4 carrots, sliced
2 onions, sliced
1/2 green capsicum, diced
1/2 red capsicum, diced
200 grams mushrooms, sliced
2 cups chicken stock
2 chicken stock cubes
1 teaspoon garlic salt
1 teaspoon garlic powder
1/8 teaspoon saffron powder (I used imitation)
100 mls thickened cream
salt and pepper to taste
3 tablespoons olive oil

2 tablespoons cornflour
2 tablespoons water

in a large deep frypan, saute chicken until cooked through
but not brown. drain and put aside.

in the same frypan, heat the olive oil and saute the carrots,
onion and capsicum until the onion is translucent.

add the bacon and saute for another 3 minutes then add the
stock, stock cubes, garlic salt and garlic powder. stir till
well combined then add the chicken.

bring to boil, uncovered then simmer until carrot is just
tender. stir occasionally.

add the mushrooms and cook another 5 minutes. add the saffron
and stir to combine then add the cream.

mix the cornflour with the water and stir into the casserole
until boiling and thickened.

serve with mashed potato and other vegetables if desired.