For the Chili con Chicken casserole, boil potatoes in water for 20 minutes. Rinse and peel.
Halve tomatoes, dice spring onion, potatoes and meat.
Heat oil in a pan and fry meat until hot. Add potatoes and season with salt and pepper.
Fry for 5 minutes, then add tomatoes, spring onions, beans and corn. Add 150 ml water and chili sauce. Stir in soup and bring to a boil.
Put everything in a greased casserole dish and sprinkle grated cheese on top. Bake the chili con chicken casserole at 200°C for 25 minutes.
Preparation Tip:
Serve black bread with the chili con chicken casserole.
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