Chicken and Vegetable Casserole is a tried and true dish to warm one’s belly during the colder months.
A good one for the kids – and a good wholesome simple food for the family.
Serve this Chicken and Vegetable Casserole with noodles, or on rice or even just with crusty bread or some dumplings.
Chicken and Vegetable Casserole
Hearty, comforting casserole packed with tender chicken and vegetables in a creamy sauce.
6
servings15
minutes30
minutes350
kcal43
minutesKeep the screen of your device on
Ingredients
1000 gram Chicken thighs
1 Brown onion-finely chopped
1 tbsp Garlic-crushed
2 tbsp Olive oil
2 cup Chicken stock
200 gram Broccoli florets
200 gram Cauliflower florets
2 Carrots-peeled and chopped
1 Bay leaf
1 Potato-peeled and chopped
Lemon-juiced
250 gram cooking cream or crème fraiche
Directions
- In a large frypan heat the olive oil.
- Add the onion, garlic and fry for a few minutes until fragrant.
- Add the chicken pieces and brown well.
- Add the potato, carrots and the bay leaf and cook for five minutes.
- Pour in the stock and season well.
- Bring the mixture to the boil and then reduce to a simmer.
- Simmer for 15 minutes before adding the broccoli and cauliflower.
- Simmer for an additional five minutes or until the vegetables are cooked.
- Remove from the heat and remove the bay leaf. Stir in the cream and lemon juice and serve immediately.
Notes
- If you plan on freezing the Chicken and Vegetable Casserole, don’t add the cream. Allow the casserole to cool and 3/4 fill a ziplock bag before freezing for up to three months. Add the cream on defrosting.
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