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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