Charis' Chicken Casserole
Member recipe

Charis' Chicken Casserole

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Servings

Serves 4

A simple recipe to use up vegetables and great as a family recipe. Can be frozen.

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Ingredients

  • 3 tbsp of oil (eg olive, sunolive, sunflower)
  • 1 onion (red or brown), peeled and finely chopped
  • 2 sweet potatoes, peeled and diced
  • 1 baking potato, peeled and diced
  • 3 carrots, peeled and finely sliced
  • 1 leek, finely chopped
  • 2 celery sticks, chopped (remove the string by peeling gently with a peeler)
  • 4 chicken breasts, chopped into small pieces
  • 2 tbsp tomato puree
  • 2 tbsp plain flour
  • 1 tsp of thyme (dried or fresh)
  • 500ml stock (vegetable or chicken)
  • Optional glass of white wine, approx 50ml

Method

    1. You will need a stockpot measuring 24cm to cook the whole dish. Smaller casserole dishes will do but the mixture may be too big.
    2. Preheat the oven to 160C fan, 180C electric oven or Gas mark 4. Prepare the vegetables and chicken, and set aside. Heat the oil on a low heat for a couple of minutes. Then, add the onion and chicken. Gently heat the two for five minutes, stirring continously until the chicken is cooked but not brown.
    3. Add the carrots and cook for 5 minutes. Then, add the potatoes, leek and celery. Cook for 5 minutes, stirring continously.
    4. Add the tomato puree and stir through. Then, add the flour and stir through. (If you are choosing to add wine, do so now.)
    5. Prepare the stock and add gradually. The stock should just cover the mixture. Add the thyme.
    6. Put the casserole in the oven. Check half-way through and give it a stir. Then put it back into the oven until it's cooked through. Serve as it is or with bread.

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