Chicken Chi-Chi

Casseroles are a good standby in the freezer. They can be brought out and used during the hectic build up to Christmas. The next recipe would be suitable for Christmas Eve dinner. I don't know how this recipe was named but the end result is excellent.

1 1/4 hours


  • 1 ½lbs fresh chicken, cubed
  • 3oz butter or 3 tablespoons oil
  • 1 large onion, sliced
  • 1 small green pepper, chopped
  • 2 level tablespoons dark brown sugar
  • 5 level tablespoons tomato sauce
  • 5 fl oz water
  • 1 chicken Oxo cube
  • 1 tablespoon plain flour
  • 2 tablespoons vinegar
  • Salt and pepper
  • Juice of half a lemon
  • 2 tablespoons Worcester sauce
  • 4oz mushrooms, sliced


  1. Melt 1oz of the butter in a pan and sauté the onion and pepper gently for 5 minutes.
  2. Add flour, cook for one minute and then add water, vinegar, lemon juice and Worcester sauce. Cook to thicken.
  3. Add tomato sauce, Oxo cube, sugar and seasoning. Bring to boil. Lower heat and simmer in open pan for 15 minutes.
  4. Melt remaining 2oz butter in a pan and brown chicken on all sides. Lift out and place in a shallow casserole dish.
  5. Add mushrooms to the sauce and pour over chicken. Cook for 45 minutes at gas 4 / 350 elec / 180c or until chicken is tender.

This dish may be frozen.