All-in-one chicken, squash & new potato casserole

All-in-one chicken, squash & new potato casserole

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(21 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 2
Try a healthy dinner that's packed with goodness and will set you on the way to lower your cholesterol

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal413
  • fat6.5g
  • saturates1.5g
  • carbs50g
  • sugars13g
  • fibre8g
  • protein41g
  • salt1g
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Ingredients

  • ¼ small butternut squash, peeled and diced (200g approx)
  • 8 small new potatoes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tsp ground coriander
  • 1 tbsp thyme leaves

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 600ml chicken stock
  • 1 garlic clove, crushed
  • 2 skinless chicken breasts
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 175g prepared French beans, courgette or broccoli
  • 25g pitted green olives in brine, drained
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

Method

  1. Heat oven to 190C/fan 170C/gas 5. Put the butternut squash, potatoes, ground coriander, thyme, stock and garlic into a flameproof casserole. Season and bring to the boil, then simmer gently for 10 mins.

  2. Tuck in the chicken breasts making sure that they are submerged. Cover and transfer to oven for 15 mins until the chicken is cooked through. Lift out chicken and veg, set aside and keep warm, then boil the stock until reduced by half. Add the beans and olives, simmer until cooked. Season and serve.

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Comments, questions and tips

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jeansean
12th Dec, 2010
5.05
I skipped the olives too and substituted diced carrots and as I didn't have a flame-proof casserole to hand, I cooked it all in a large pan on the stove top. It was delicious, my other half loved it and I have now cooked it twice using that method. A lovely, hearty, winter warming recipe.
buona_forchetta
5th Aug, 2010
5.05
Delicious!!! Even my boyfriend who hates olives ate most of them because he said the taste wasn't too strong. Will definitely make this again!
keeyah
26th Jul, 2010
5.05
I added carrots and skipped the olives per personal taste. The chicken was lovely and moist and tender. I really enjoyed this meal and will be making it again.
beckistiles
11th Jul, 2010
5.05
I replaced the coriander with rosemary .... It was lush.
tinab1984
6th Oct, 2009
5.05
This is a great recipe which also ties in with my Slimming World eating plan - well balanced, tasty and healthy at the same time. Made it for my in-laws and they loved it so all the better!!
HelenElMettouri
5th Jul, 2009
We skipped on the olives, added 4 cloves of garlic, a glass of white wine and some pumpkin to this recipe. Finally we added some watered down corn flour to thicken the sauce- served with crusty bread for a more substantial meal. Will make again!
natkam7
31st Jan, 2009
5.05
very tasty, chicken was lovely and tender. dish was perhaps a bit too watery for my liking, so i would use less stock next time. fab fast meal though.
zarnie
30th Sep, 2008
4.05
I replaced thyme with rosemary, it was delicious!
busymummy
21st Jun, 2008
5.05
I made this & substituted the olives for carrots & my toddler ate a huge portion,thanks for a great recipe!
victoriamarsh141
20th Feb, 2008
5.05
easy to make i used courgettes instead of the green beans. good for toddlers as big chunks are easy to pick up.

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