Simple chicken casserole

Simple chicken casserole

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

time

15 mins

pan

1 hour

fire

529 kcal

time

15 mins

pan

1 HOUR

fire

529 kcal

Simple chicken casserole

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

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!

Large casserole dish of Slimming World friendly simple chicken casserole with potatoes served up with a hand holding the dish

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

Herby chicken casserole

Herby chicken casserole

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Simple chicken casserole

Servings: 4
Print Recipe
15 mins
1 hr

Ingredients

  • 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

Instructions

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