Chicken and Vegetable Casserole


Servings 6
Time Needed Prep
Ingredients 12
Difficulty Easy

Rating (click to rate)

3.8 based on 110 ratings.


  • 1000 g Chicken Thighs
  • 1 Brown Onion finely chopped
  • 1 tbsp Garlic crushed
  • 2 tbsp Olive Oil
  • 2 cups Chicken Stock
  • 200 g Broccoli Florets
  • 200 g Cauliflower Florets
  • 2 Carrots peeled and chopped
  • 1 Bay Leaf
  • 1 Potato peeled and chopped
  • 1 Lemon juiced
  • 250 g Cooking Cream Or Crème Fraiche

Nutrition Information

Qty per
446g serve
Qty per
Energy 355.98721827192kcalcal 79.81130784609kcalcal
Protein 25.909647705236gg 5.8088683049478gg
Fat (total) 25.305952380952gg 5.6735215540012gg
 - saturated 7.834299719888gg 1.7564274069663gg
Carbohydrate 3.2754955828485gg 0.73435666477087gg
 - sugars 1.8502477914243gg 0.41482021964089gg
Dietary Fibre 1.1514242620125gg 0.25814599940704gg
Sodium 440.12945270416mgmg 98.675754181349mgmg

Nutritional information does not include the following ingredients: Garlic, Olive oil, Carrots, Potato, Lemon, cooking cream or crème fraiche

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Chicken and Vegetable Casserole is a tried and true dish to warm one’s belly during the colder months.

A good one for the kids – and a good wholesome simple food for the family.

Serve this Chicken and Vegetable Casserole with noodles, or on rice or even just with crusty bread or some dumplings.

Chicken and Vegetable Casserole | Stay At Home Mum


  1. In a large frypan heat the olive oil.

  2. Add the onion, garlic and fry for a few minutes until fragrant.

  3. Add the chicken pieces and brown well.

  4. Add the potato, carrots and the bay leaf and cook for five minutes.

  5. Pour in the stock and season well.

  6. Bring the mixture to the boil and then reduce to a simmer.

  7. Simmer for 15 minutes before adding the broccoli and cauliflower.

  8. Simmer for an additional five minutes or until the vegetables are cooked.

  9. Remove from the heat and remove the bay leaf. Stir in the cream and lemon juice and serve immediately.

Recipe Hints and Tips:

  • If you plan on freezing the Chicken and Vegetable Casserole, don't add the cream. Allow the casserole to cool and 3/4 fill a ziplock bag before freezing for up to three months. Add the cream on defrosting.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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