Our healthy chicken casserole recipe is perfect for cold winter nights, made with plenty of veg and butter beans for a filling meal that’s good for you too. The whole family is going to love this recipe, which is packed with nutrients but also something to look forward to. Serve on its own or with crusty bread. This recipe serves 4 people and will take 1hr and 45 mins to prepare and cook.
It’s the perfect Sunday dinner if you fancy a change from your usual roast dinner. This lighter option is guilt-free which is ideal if you’re counting calories or just trying to be a bit healthier in the winter months. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Make sure you reheat thoroughly before serving. This dish works wonders served with new potatoes and fresh greens to add towards your 5-a-day.
- 1tbsp olive oil
- 1 onion, halved and finely sliced
- 2 carrots, peeled and thickly sliced
- 2 celery sticks, thickly sliced
- 605g pack chicken thigh fillets, without skin
- 1tbsp plain flour
- 500g new potatoes, quartered
- leaves from 2 rosemary sprigs and 2 thyme sprigs
- 600ml stock, made from a stock cube
- 2tbsp cornflour
- 410g can butter beans, drained
- crusty wholegrain or seeded bread, to serve
To make this chicken casserole, preheat the oven to 180C, gas 3. Heat the oil in a large ovenproof pan and cook the onion until soft. Add the carrots and celery and stir so they are all coated in oil. Cook for 4-5 mins.
Toss the chicken in the flour, add to the pan and cook until lightly browned. Then add the potatoes, rosemary, thyme and stock. Heat until simmering, cover and cook in the oven for 45 mins.
Mix the cornflour with 4tbsp water to make a paste. Stir into the casserole and then add the beans and cook for another 10 mins. Serve with chunks of bread.