Creamy oven-baked chicken and vegetable casserole

Ingredients

• 2 small capsicums, deseeded and thinly sliced
• olive oil
• 1 teaspoon chicken stock concentrate dissolved in 1/3 cup boiling water
• 1 head broccoli, cut into small florets
• 2 courgettes, trimmed and thinly sliced
• 1/2 cup sundried tomatoes
• 1/3 cup white wine (can be substituted for chicken stock)
• 300 millilitre tub CARNATION Lite Cooking Cream
• 1.5 cup halved button mushrooms
• 1/3 cup pine nuts, toasted
• salt and pepper, to taste