Easy chicken casserole
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 291 | |
| fat | 9g | |
| saturates | 2g | |
| carbs | 24g | |
| sugars | 9g | |
| fibre | 11g | |
| protein | 30g | |
| low in | salt | 0.66g |
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
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.
Goes well with
Recipe from Good Food magazine, February 2009
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