So the other night I really craved some hearty, warm food. I’ve been fighting a cold, but also trying to watch what I eat (my vain attempt at a 2016 detox).
My hubby’s also on his health kick and opting for chicken in the evening. Ordinarily I’d make a curry, but that would lead to a plateful of rice, and that’s more carbs than I need.
So I decided to go for a super easy chicken and vegetable casserole recipe, that was easier to make than I expected. It’s all in one dish and has minimal prep. So if you want a winter warmer, try this recipe.
Recipe for easy chicken casserole with vegetables
Ingredients for easy chicken casserole with vegetables
1 baby chicken cut into small pieces
4 medium sized potatoes, cut into thick slices
3 tbsp plain flour
1 chicken stock cube
2 medium onions, cut into quarters
A handful of button mushrooms, halved
1 cup of frozen peas
1 tbsp whole grain mustard
Some herbs, e.g. tarragon, thyme
Pinch of pepper
Method for easy chicken casserole with vegetables
In a wide non-stick pan, fry the chicken pieces until slightly browned
Stir in the flour and the stock cube
Stir in the herbs
Pour in some boiling water to half cover the chicken
Add in the potatoes and carrots
Simmer for about 15 minutes
Add in the mushrooms and peas
Simmer for another 10 minutes
While the chicken is simmering, stir in the spoon of mustard
Cook for a further five minutes until cooked.
Easy chicken and vegetable casserole – done!