Five-Spice Chicken and Mushroom Casserole

WHAT YOU'll NEED

• 1

  can (300g) PREGO® Chicken Mushroom Sauce

• 2

  tablespoon oil

• 1kg

  chicken drumsticks

• 1

  teaspoon salt

• 1/2

  tablespoon ground white pepper

• 1

  teaspoon Chinese five-spice powder

• 200g

  button mushrooms, sliced

• 3

  cloves garlic, chopped

• 1

  large carrot, peeled, halved and sliced 1 cm thick

• 2

  spring onions, shredded finely

• 1

  steamed jasmine rice, to serve

HOW TO MAKE IT

• 1

  Place chicken in a bowl and season with salt, pepper, and five-spice powder.

• 2

  Heat half the oil in a large frying pan on high. Cook chicken, turning until browned all over. Remove from pan.

• 3

  Heat remaining oil in the pan. Cook mushrooms for 2-3 mins until golden. Add garlic and carrot. Cook for 2 mins. Stir in sauce and 1 cup water. Bring to a simmer.

• 4

  Return chicken to the pan and simmer on low heat for 25-30 mins, stirring occasionally until cooked through

• 5

  Sprinkle top with spring onions and serve with steamed rice.