Chicken and Vegetable Casserole

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  • Chicken and Vegetable Casserole

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.

Chicken and Vegetable Casserole

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

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


  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.

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