Slice the onion, crush the garlic cloves, dice the potatoes and slice the chicken breasts in half to form thin chicken schnitzel. Add to a large casserole dish
In a bowl, combine the chicken stock powder, dried parsley, onion powder, garlic powder, corn flour and cream, stir with a fork. Add the tin of creamed corn, stir to combine. Pour over the chicken and vegetables in the casserole dish. Cover and cook in the oven for 1 - 1 1/2 hours
Turn the chicken occasionally. Remove the lid for the last 10 minutes of cook time to brown up the chicken
Peel and dice the carrots, dice the broccoli, steam in a saucepan in a small amount of water for 8-10 minutes