Organic Chicken Casserole with Bacon and Shallots

Preheat the oven to 180°C fan, Gas mark 6. Peel the shallots but leave whole. Dice bacon. Slice the celery. Heat the oil in a frying pan and sauté chicken until golden, place in a casserole. Add the shallots and bacon and fry until lightly golden and add to the casserole.

Dissolve 1 Knorr® Organic Chicken Stock Pot in 500 ml of boiling water. Pour over the chicken and add the celery. Cover and cook in an oven for 50-60 minutes or until cooked through.

Blend the cornflour with 1-2 tablespoons of cold water and stir into the casserole, return to the oven for 5 minutes. Serve with the cream stirred through and sprinkle with parsley.