Simple chicken casserole


A simple and easy-to-make chicken casserole that the whole family will love

15 mins

1 hour

529 kcals

serves 4



Sometimes the simplest meals are the best- just good ingredients and simple flavours. Chicken casserole is one of those things- Strip it back to the basics and it still tastes so good!

I like to use chicken thigh fillets, as honestly I am just not a fan of digging the bones out while I’m eating it, and the thigh fillets already have the skin removed which keeps them nice and lean. Thigh fillets are also a great value way of buying good quality free-range chicken as they are much cheaper than breast, and actually often much tastier.

I have kept this simple and the only vegetables in this version are onion, carrots and potatoes, but you really can add what you wish- any leftover bits of veg can go in really! Celery, leeks, broccoli, cauliflower, peas, asparagus, sweet potato, butternut squash, parsnip, swede- add in any of these along with the potatoes and carrots!


If you fancy something slightly different, then have a look at my tasty Herby chicken casserole.


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Simple chicken casserole

  • Author: Pip Payne
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x


  • 6 chicken thigh fillets ((approx. 600g))
  • 1 onion (finely chopped)
  • 2 cloves garlic (crushed)
  • 2 sprigs fresh rosemary
  • 1 tbsp cornflour
  • 800 ml chicken stock
  • 4 large carrots (peeled and sliced)
  • 750 g (approx.) baby new potatoes, cut in half (or thirds if they are quite big!)
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • salt and pepper to taste
  • fresh parsley to serve (finely chopped)
  • low calorie cooking spray or spray oil


  1. Pre-heat the oven to 160c
  2. Get all of the veg prepared, and the stock made up
  3. Fry the onion in a large casserole dish for about 5 minutes until softened
  4. Add in the garlic, rosemary sprigs and chicken thigh fillets, and stir fry for another 5 minutes
  5. Stir the cornflour through everything that is frying, and then pour in the chicken stock
  6. Add the carrots, potatoes, dried thyme, dried parsley and season with salt & pepper
  7. Pop the lid on and put into the oven (middle shelf) for an hour
  8. When the casserole comes out of the oven, sprinkle the finely chopped fresh parsley over the top and serve!
  • Prep Time: 15 minutes
  • Cook Time: 1 hour

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