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
SIMPLE CHICKEN CASSEROLE
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.
HERBY CHICKEN CASSEROLE
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!
