Chicken casserole with yogurt

Ingredients:
50g/2oz cornflour 

1 teaspoon paprika 

1.2kg/3lb chicken fillets, skinned and trimmed 

1 packet chicken noodle soup 

250ml/9fl oz warm water 

1 garlic clove, crushed 

1 teaspoon Worcestershire sauce 

50ml/2fl oz dry sherry 

125ml/4fl oz freshly squeezed lemon juice 

2 tablespoons Greek-style yogurt 

1 tablespoon finely chopped fresh flat-leaf parsley

Methods:
1) Preheat the oven to 180°C/ 350°F/Gas mark 4.

2) Mix together the cornflour and paprika, and toss the chicken fillets in the mixture. Arrange the fillets in the bottom of a large shallow casserole dish.

3) Combine the remaining ingredients and pour over the chicken.

4) Cook in the oven, uncovered, for about 40 minutes until the chicken is tender. Serve hot.