Family meals: Chicken & veg casserole
Prep
15 mins
Cook
1 hr
Servings
3
Difficulty
Medium
This chicken and vegetable casserole is my go to weeknight dinner when I want something hearty, healthy, and genuinely delicious without spending hours in the kitchen. The whole thing comes together in just 75 minutes, and most of that is hands off cooking time. I love how affordable it is to make, especially when you use budget friendly chicken thighs instead of breasts. The chickpeas add wonderful protein and fiber, keeping everyone satisfied long after dinner. There's something so comforting about serving a big bubbling casserole straight from the oven to the table, and honestly, it tastes even better the next day.
Ella x
Ingredients
- 1 knobof butter
- 11 onion finely chopped
- 3 mediumcarrots finely chopped
- 2 mediumsticks celery finely chopped
- 500 gapprox chicken thigh
- 12 fat garlic cloves crushed
- 1 tspsweet smoked paprika
- ½ tspground cumin
- 1 tspdried thyme
- 12 x 400g cans chopped tomatoes
- 11 chicken stock cube
- 11 red or orange pepper diced
- 11 x 400g can chickpeas drained(optional)
Detail level
Instructions
- 1
Heat the butter in a large heavy-based pan. Add the onion, carrot and celery and cook gently until softened.
- 2
Add the chicken thighs, garlic, spices and thyme. Cook stirring until the chicken is opaque.
- 3
Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock and pepper. Bring to a simmer and cook uncovered for 50 mins.
- 4
If using, add the chickpeas and cook for a further five mins. Serve with rice. For young children, break the chicken into smaller pieces and serve.
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