Chicken and Vegetable Casserole
A comforting casserole packed with chicken and a variety of vegetables, perfect for a hearty family meal.
Equipment
- Casserole dish
- Chopping board
- Chopping knife
- Vegetable peeler
- Measuring cup
- Oven
Ingredients
- 4 chicken portions
- 3 large carrots
- 2 onions
- 2 celery stalks
- 6 mushrooms
- 20 g frozen peas
- 275 ml boiling water
- 1 chicken stock cube low-salt, dissolved in 275 ml of boiling water
- 20 g lemon juice
- 5 g mixed dried herbs
- pinch of salt if desired
- pinch of pepper
Instructions
- Preheat the oven to 180°C / 350°F / Gas Mark 4.
- Wash, peel, and chop carrots, onion, celery, and mushrooms.
- Place chicken portions in a casserole dish with all the vegetables.
- Pour in chicken stock, lemon juice, mixed herbs, salt (if using), and pepper.
- Bake for 1 to 1½ hours or until chicken is cooked.
- Serve with baked potatoes or rice.
Notes
Use any vegetables of your choice for this recipe to make it your own.
Nutrition per Serving
Calories: 306kcalCarbohydrates: 12gProtein: 24gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 87mgSodium: 362mgPotassium: 588mgFiber: 3gSugar: 6gVitamin A: 9232IUVitamin C: 12mgCalcium: 48mgIron: 2mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!