Chicken Casserole

This recipe features in these meal plans: Hearty Favourites.

A hearty chicken, carrot and leek casserole served with boiled new potatoes.


  • 1 large onion (approx 210g), finely chopped
  • 1 large carrot (approx 185g), thinly sliced
  • 1 medium leek (approx 260g), thinly sliced
  • 12 medium new potatoes (approx 70g each), halved
  • 700-800g of chicken pieces - thighs/drumsticks
  • 2 tbsp plain white flour
  • 2 tbsp vegetable oil
  • 500ml vegetable stock, prepared according to the packet instructions
  • 1 tbsp margarine/butter (optional)
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 65 mins
  • Oven temp: 180c
  • Price per person: £1.74
  • Store cupboard: Basic
  • Calories per serving: 780
  • 5-a-day per serving: 1.2
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Chicken Casserole photo

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  1. Preheat the oven. Sprinkle the flour onto a plate and season generously with salt and pepper. Coat the chicken pieces thoroughly in the flour.
  2. Heat 1 tbsp oil in a saucepan and fry the chicken pieces for 4-5 minutes, or until lightly browned. Remove from the saucepan and set aside.
  3. Add more oil to the pan, if needed, and fry the carrot, leek and onion. Fry for 6-8 minutes, or until the onion and leek has softened. Pour in the stock and bring to the boil. Remove from the heat and transfer to a casserole dish. Add the chicken pieces to the casserole, cover and cook in the oven for 30 minutes. Remove the lid and cook for 10 minutes, or until the sauce develops a thicker consistency.
  4. Towards the end of the cooking time, cook the new potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain well and return to the saucepan. Season with salt and pepper and stir in the optional margarine/butter.
  5. Divide the chicken casserole between plates and serve with the boiled new potatoes.  

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