Herby chicken casserole
BY:
Pip
PUBLISHED:
UPDATED:
Lovely tasty casserole, packed full of vegetables, ideal for all the family
20 mins
55 mins
347 kcals
serves 4
HERBY CHICKEN CASSEROLE
This is ideal comfort food, I originally made it for my children (dicing the veg super small to make it appealing), but once I tried a spoonful I couldn’t stop eating it!
It does take a bit of time getting everything chopped, especially if you are going for a small dice, but the magic is that once it’s done and cooked it’s a meal in one- there’s so much veg in it that you don’t need to make accompaniments (unless you want to!). If you double up this batch then you get plenty for the freezer, and it freezes really well.
This also makes a great weaning food for babies (before you add the salt).
Herby chicken casserole
Servings: 4
Lovely tasty casserole, packed full of vegetables, ideal for all the familySyns: 0.5 per portion
Print Recipe
Ingredients
- 3 chicken breasts finely diced
- 1 sweet potato peeled and finely diced
- 1 large carrot peeled and finely diced
- 1 onion finely chopped
- 1 parsnip peeled and finely diced
- 1 leek finely chopped
- 3 cloves garlic finely chopped
- 1 stick celery finely diced
- 3 tsp cornflour
- 1 tsp dried thyme
- 1 tsp paprika
- juice 1 lemon
- salt and pepper
- 1 tsp mustard powder
- 1 litre chicken stock
- small bunch parsley very finely chopped
- 2 tbsp tomato puree
- Frylight
Instructions
- Get all of the veg prepared, and the stock made up
- Fry the onion in a casserole dish, in frylight for about 5 minutes until softened, add the garlic, leek and celery and stir fry for another 3-4 minutes
- Stir in the sweet potato, carrot, parsnip and then add the chicken stock. Stir well.
- Add the tomato puree, thyme, lemon juice, paprika, mustard and salt and pepper, Stir and bring to the boil
- Add in the chicken, and leave on a simmer.
- Prepare the cornflour by stirring in a couple of tablespoons of boiling water into it in a small bowl to make a smooth paste, then add into the casserole and stir in.
- Simmer gently for 30 minutes. If it starts to look a little dry, top up with extra boiling water.
- Stir in the parsley, and simmer for a further 10 minutes.
- Serve on its own, or with cous cous and green veg.
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