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Easy chicken casserole

Chicken & white bean stew in bowl with spoon

Easy chicken casserole

Name: Easy chicken casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: British
Ingredients: 2 tbsp sunflower oil; 400g boneless, skinless chicken thigh trimmed and cut into chunks; 1 onion finely chopped; 3 carrots finely chopped; 3 celery sticks, finely chopped; 2 thyme sprigs or ½ tsp dried; 1 bay leaf fresh or dried; 600ml vegetable or chicken stock; 2 x 400g / 14oz cans haricot beans drained; chopped parsley to serve

Mary Cadogan

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.4 out of 5.235 ratingsRate

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This flavoursome, low-fat chicken casserole is easy to make and freezes really well, so why not make double and freeze for speedy midweek meals?

Freezable

Egg-free

Healthy

Nut-free

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Alternatives

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Classic white loaf

A star rating of 4.8 out of 5.122 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp sunflower oil
400g boneless, skinless chicken thigh

trimmed and cut into chunks
1 onion

finely chopped
3 carrots

finely chopped
3 celery

sticks, finely chopped
2 thyme

sprigs or ½ tsp dried
1 bay leaf

fresh or dried
600ml vegetable or chicken stock
2 x 400g / 14oz cans haricot beans

drained
chopped parsley

to serve

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Nutrition: per serving

kcal348
fat13g
saturates3g
carbs20g
sugars5g

low
fibre12g

high
protein31g
salt1.06g

low

Method

step 1

Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
step 2

Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

Recipe from Good Food magazine, February 2009

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A star rating of 4.4 out of 5.235 ratings

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