Easy Chicken and Vegetable Casserole

And so I keep creating and pumping out the healthy dinners for my family.

And sharing the successful ones here on the blog with you guys 😉

Here are the pre-requisites for all my dinner recipe creations …

✓ Can be made quickly on busy weeknights
✓ Simple
✓ Flavourful
✓ Healthy
✓ The whole family will enjoy
✓ Can double up for lunchboxes – you can reheat this one up and pop in a thermos for school  (for more lunchbox ideas you may like to check out my Easy Wholefood Lunchboxes ebook.

Despite the humble list of ingredients, the Easy Chicken Casserole sure does pack a punch of flavour, but feel free to experiment with more herbs and spices if you like. 

If you have a flameproof casserole dish, you can cook the entire recipe up in it. I don’t have one, so I cooked everything up in a frying pan first (I had two going to cook the chicken), then transferred into a casserole dish before popping into the oven for another half an hour.

The result was a hearty and comforting bowl of deliciousness which hit the spot for the whole fam bam and could be heated up and taken to school in thermoses the next day.

Easy Chicken Casserole
Serves 6
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 tbsp. olive oil
  2. 1 kg chicken thighs
  3. 1 brown onion, chopped
  4. 3 garlic cloves, finely chopped
  5. 2 carrots, halved lengthways and cut into discs
  6. 2 potatoes, peeled and diced.
  7. 1 cup frozen peas
  8. 2 Roma tomatoes, diced
  9. 2 tablespoons spelt flour
  10. 400 ml (2 cups) boiling chicken stock
  11. Sea salt and black pepper
  12. 1 tablespoon thyme or oregano or mixed Italian herbs
  13. 1 zucchini, diced
  14. ¼ broccoli, cut into small pieces
  15. 2 tablespoons parsley, chopped
Instructions
  1. Heat oil in a large, flameproof casserole dish or large frying pan to medium heat (I used 2 frying pans for this step). Season chicken thighs and brown and seal on both sides for few minutes each. Remove and set aside. Preheat oven to 200ºC (180ºC fan oven).
  2. Add the onion, garlic, carrots, and potatoes to the pan, and cook, stirring, for around 5 minutes. Add the peas and tomato and cook for further 3-5 minutes, stirring occasionally. While the vegetables are cooking, chop the chicken into bite sized pieces.
  3. Stir in the flour, cook for 2min, then pour in the stock (I heated up the chicken stock in one of the frying pans I had used to cook the chicken to save having to wash another dish). Season to taste, then return the browned chicken to the/a casserole dish and pour over the vegetable/broth mixture. Add zucchini and broccoli.
  4. Cover and cook in the oven 30min until the chicken is cooked through and the sauce is piping hot and thickened. Serve in bowls with a sprinkle of chopped parsley.
Brenda Janschek Health & Lifestyle https://brendajanschek.com/
If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of my Easy Wholefood Lunchboxes recipe book here. 

It contains 40 scrumptious sweet and savoury recipes which are nut and refined-sugar free.

Other recipes you might like to try for dinner are Chicken Noodle Soup and Crispy Chicken with Garlicky Potato Cream Sauce.

Bren x

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