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Chicken and Vegetable Casserole

FAMILY FAVE RECIPE: Cut down on time and energy with this delicious simple chicken dish.
For a budget meal use 8 chicken drumsticks or thighs instead of the chicken fillets and cook about 15 minutes longer. (Remove the skin from legs and thigh before frying)

Total Time: 35 mins
Cook Time: 20 mins
Prep Time: 15 mins


  • 1 Onion (Slice)
  • 2 slices Bacon (Fat removed and diced.)
  • 2 tblsp Olive oil
  • 2 Carrots (Cubed)
  • 1 Chopped Tomatoes (Can)
  • 4 Chicken fillets
  • 1 Pinch Seasoning
  • 300 mls Chicken Stock (Low salt)


  • Preheat Oven
  • Oven Temperature: 350ºF – 180ºC – Gas Mark 4 – Moderate
  1. Slice and dice onion and bacon, heat oil in a frying pan, add onions fry for 2 minutes.

  2. Add to the onions, fry for a few minutes. Place the contents of the frying pan into a casserole dish.

  3. Add carrots and tomatoes to casserole dish. Stir. Season lightly

  4. Seal chicken breasts in the heated oil until a golden brown and place on top of vegetables in the casserole dish.

  5. Make up chicken stock and pour over the vegetables, but not over the chicken.

  6. Place in pre-heated oven for 20 minutes.or until chicken is cooked or golden brown. Baste with juices a few times during cooking.

  7. Serve directly onto warm plates preferably with a green vegetable like garden peas and baby boiled potatoes or rice.


Recipe courtesy of Sian’s Plan

About the Author

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