Recipe Chicken and vegetable casserole : Hearty Dishes and Tasty

Recipe Chicken and vegetable casserole : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Chicken and vegetable casserole has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 8 serving, Capable cooks level.

Lower GI entertaining can still be delicious, eye-catching and satisfying – for everyone.


  • 1/4 cup plain flour
  • 8 Steggles skinless chicken thigh fillets, trimmed, halved
  • Olive oil cooking spray
  • 1 medium leek, trimmed, halved, washed, roughly chopped
  • 3 cups Massel salt reduced chicken style liquid stock
  • 2 medium carrots, peeled, chopped
  • 1 medium turnip, trimmed, peeled, chopped
  • 600g nicola potatoes, peeled, chopped
  • 3 sprigs fresh thyme
  • 3 dried bay leaves
  • 1 cup dry white wine
  • 75g baby spinach


  • Step 1
    Place flour and chicken in a bowl. Toss to coat. Remove chicken from bowl, shaking off excess flour. Spray a heavy-based saucepan with oil. Heat over medium-high heat. Cook chicken, in batches, for 4 minutes each side or until golden. Transfer to a plate.
  • Step 2
    Add leek and 1/2 cup stock to pan. Cook for 3 to 4 minutes or until softened. Add chicken, carrot, turnip, potato, thyme, bay leaves, wine and remaining stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until chicken is cooked through and vegetables are tender. Remove and discard bay leaves. Stir through spinach. Season with pepper. Serve.

Chicken and vegetable casserole

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