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Chicken Casserole









Useful Information

Preparation Time –


Cooking Time –

15 mins

Difficulty –


Portions –

Serves 4


  • 4 chicken breasts, diced
  • 2 medium onions
  • ½-1 chicken stock pot
  • 2 medium carrots
  • 1-2 Tbsp olive oil for frying
  • 1 tsp thyme
  • Salt and pepper to season

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    A warming winter stew, yet also light and seriously nourishing. You can cook ahead and reheat the following day, so it’s handy to have as next-day lunch. Carrots are winter root vegetables full of beta-carotene and complex carbs. Add sweet potatoes or squash to this casserole if you like. I keep it simple. Serve with rice or boiled potatoes, leeks or boiled cabbage.

    Chicken casserole recipe



        • Chop the onions, add olive oil and sweat them in a deep pan over medium heat for 4-5 mins. Stir regularly.
        • While the onions are sweating, peel and slice the carrots into ½-inch thick rounds.
        • Add the diced chicken breast once the onions start to sweat properly, fry them on all sides for a few minutes.
        • Add a little water (maybe ½ glass), ½ of the stock pot, the carrots and thyme.
        • Stir everything well, cover and allow to simmer for 10-15 mins.
        • Add more stock pot if needed. Otherwise, it is ready to serve.
        • Serve with steamed rice or boiled potatoes and cabbage, leeks or peas.

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