Chicken & Vegetable Casserole

Chicken and vegetable casserole header

I love a dinner that feeds our whole family of 5 and leaves us with leftovers to cover another weeknight meal, all busy workers, mums and dads would know exactly where I’m coming from. This chicken and vegetable casserole certainly ticks that box.

Last week at work (the optometrist) we were talking what we’d been making for dinner of late, I was telling the girls about the Easy Butter Chicken I made in the slow cooker, then the gorgeous Cathy told us about a yummy Chicken and Leek casserole she makes. She had my mouth- watering, mentioning ingredients like white wine, bacon, chicken and mushrooms. So after a verbal tutorial from Cathy I decided I’d like to make a casserole similar and to ensure 3 little kidlets would eat some vegetable goodness, I added a few extra veggies I knew they would eat.

Now I will admit I probably should have made this dish with chicken thigh fillets (like Cathy does) instead of chicken breast but I only had chicken breast in the freezer and didn’t want to make a special trip to the shops (if you too decide to use chicken breast  just keep an eye on it while cooking in the oven, the best way I find  to do this is to pull a piece of chicken out and cut into it to check its readiness, you don’t want it to overcook and dry out too much). Chicken thighs are a little fattier and therefore more moist making them the better option for casseroles. I’ll leave the cut of chicken you use up to you, next time I’ll be trying the thighs.

For the record I forgot to flour the chicken prior to browning it in the pan but I can tell you doing it after will work too!

One last thing I’ll mention before I give you the recipe is the fact that I love that I had an excuse to open a bottle of white wine mid-week! Considering I only had to use 3/4 cup of wine in the recipe that left me with a nice couple of glasses to enjoy all to myself. The kidlets whining always sounds that little bit better after a glass of wine. So win, win, you get to feed your family a nice hearty meal and enjoy a glass of wine at the same time!

Here’s your how to…..

Chicken and veg casserole

I served the casserole with my go to, staple in the pantry Brown sun rice, I’m talking 2.5 minutes and you have rice ready!

My go to rice

Chicken & Vegetable Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 Adults and 6 kids
Ingredients
  • ½ cup flour
  • 1.2 kgs chicken thighs halved crossways (I did use breast and halved crossways and it was still yummy)
  • 2-3 tablespoons olive oil
  • 1 leek halved, washed and sliced
  • 4 rashers bacon, rind removed and chopped
  • 1 teaspoon fresh thyme leaves
  • 2 Garlic cloves, crushed
  • 3 cups Chicken stock
  • ¾ cup white wine
  • ½ cup cream
  • 100g mushrooms sliced
  • 100g green beans
  • 2 carrots sliced into circles
  • 1 zucchini sliced
  • 2 family size packets of sun rice pre cooked brown rice.
Instructions
  1. Preheat oven to 180C. Grease a 3.5L casserole dish.
  2. Place flour in a container with lid or snap lock bag and season with salt and pepper. Add chicken and shake to coat (alternatively if you forget this step like I did just do it after you've browned the chicken, this step helps to thicken your sauce in the long term).
  3. If you did remember to flour first, remove chicken and shake off any excess.
  4. Heat 1 tablespoon of oil in a heavy-based saucepan over medium heat. Cook chicken in batches for 3-4 minutes each side until golden. Use extra oil accordingly. Place chicken in prepared casserole dish.
  5. Add leek, bacon, thyme and garlic to pan. Cook 3-4 mins until leek is tender. Add 3 cups stock, wine, cream, mushrooms and carrots. Bring to the boil. Remove from heat.
  6. Carefully pour hot mixture over chicken in casserole dish.
  7. Cover and bake for approx. 30 mins. Remove cover and add beans and zucchini, cover and cook for a further 10 minutes or until chicken is cooked through.
  8. If liquid is a bit thin for your liking just thicken by stirring through a little cornflour dissolved in room temperature water.
  9. I served casserole over my favourite precooked brown rice.
  10. Note this amount feeds our family of 5 for 2 nights.
  11. Keep leftovers in fridge for 2 days. If you are wanting to freeze I would leave the addition of cream out and add when reheating to avoid mixture splitting.
  12. Enjoy!

 

 

(Visited 559 times, 1 visits today)

Chicken and vegetable casserole header

I love a dinner that feeds our whole family of 5 and leaves us with leftovers to cover another weeknight meal, all busy workers, mums and dads would know exactly where I’m coming from. This chicken and vegetable casserole certainly ticks that box.

Last week at work (the optometrist) we were talking what we’d been making for dinner of late, I was telling the girls about the Easy Butter Chicken I made in the slow cooker, then the gorgeous Cathy told us about a yummy Chicken and Leek casserole she makes. She had my mouth- watering, mentioning ingredients like white wine, bacon, chicken and mushrooms. So after a verbal tutorial from Cathy I decided I’d like to make a casserole similar and to ensure 3 little kidlets would eat some vegetable goodness, I added a few extra veggies I knew they would eat.

Now I will admit I probably should have made this dish with chicken thigh fillets (like Cathy does) instead of chicken breast but I only had chicken breast in the freezer and didn’t want to make a special trip to the shops (if you too decide to use chicken breast  just keep an eye on it while cooking in the oven, the best way I find  to do this is to pull a piece of chicken out and cut into it to check its readiness, you don’t want it to overcook and dry out too much). Chicken thighs are a little fattier and therefore more moist making them the better option for casseroles. I’ll leave the cut of chicken you use up to you, next time I’ll be trying the thighs.

For the record I forgot to flour the chicken prior to browning it in the pan but I can tell you doing it after will work too!

One last thing I’ll mention before I give you the recipe is the fact that I love that I had an excuse to open a bottle of white wine mid-week! Considering I only had to use 3/4 cup of wine in the recipe that left me with a nice couple of glasses to enjoy all to myself. The kidlets whining always sounds that little bit better after a glass of wine. So win, win, you get to feed your family a nice hearty meal and enjoy a glass of wine at the same time!

Here’s your how to…..

Chicken and veg casserole

I served the casserole with my go to, staple in the pantry Brown sun rice, I’m talking 2.5 minutes and you have rice ready!

My go to rice

Chicken & Vegetable Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 Adults and 6 kids
Ingredients
  • ½ cup flour
  • 1.2 kgs chicken thighs halved crossways (I did use breast and halved crossways and it was still yummy)
  • 2-3 tablespoons olive oil
  • 1 leek halved, washed and sliced
  • 4 rashers bacon, rind removed and chopped
  • 1 teaspoon fresh thyme leaves
  • 2 Garlic cloves, crushed
  • 3 cups Chicken stock
  • ¾ cup white wine
  • ½ cup cream
  • 100g mushrooms sliced
  • 100g green beans
  • 2 carrots sliced into circles
  • 1 zucchini sliced
  • 2 family size packets of sun rice pre cooked brown rice.
Instructions
  1. Preheat oven to 180C. Grease a 3.5L casserole dish.
  2. Place flour in a container with lid or snap lock bag and season with salt and pepper. Add chicken and shake to coat (alternatively if you forget this step like I did just do it after you've browned the chicken, this step helps to thicken your sauce in the long term).
  3. If you did remember to flour first, remove chicken and shake off any excess.
  4. Heat 1 tablespoon of oil in a heavy-based saucepan over medium heat. Cook chicken in batches for 3-4 minutes each side until golden. Use extra oil accordingly. Place chicken in prepared casserole dish.
  5. Add leek, bacon, thyme and garlic to pan. Cook 3-4 mins until leek is tender. Add 3 cups stock, wine, cream, mushrooms and carrots. Bring to the boil. Remove from heat.
  6. Carefully pour hot mixture over chicken in casserole dish.
  7. Cover and bake for approx. 30 mins. Remove cover and add beans and zucchini, cover and cook for a further 10 minutes or until chicken is cooked through.
  8. If liquid is a bit thin for your liking just thicken by stirring through a little cornflour dissolved in room temperature water.
  9. I served casserole over my favourite precooked brown rice.
  10. Note this amount feeds our family of 5 for 2 nights.
  11. Keep leftovers in fridge for 2 days. If you are wanting to freeze I would leave the addition of cream out and add when reheating to avoid mixture splitting.
  12. Enjoy!

 

 

(Visited 559 times, 1 visits today)

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