Herby chicken casserole

Name: Herby chicken casserole
Prep time: 20 min
Cook time: 55 min
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

BY:

Pip

PUBLISHED:

September 30, 2022

UPDATED:

March 22, 2023

Lovely tasty casserole, packed full of vegetables, ideal for all the family

20 mins

55 mins

347 kcals

serves 4

RECIPE PRINT RECIPE

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This is ideal comfort food, I originally made it for my children (dicing the veg super small to make it appealing), but once I tried a spoonful I couldn’t stop eating it!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:

Lovely tasty casserole, packed full of vegetables, ideal for all the family

Syns: 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.