Chicken And Vegetable Casserole Recipe

Name: Chicken And Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. oil; 4 chicken thigh cutlets; 1 onion, chopped; 1 clove garlic, crushed; 2 small carrots, sliced; 1 stick celery, sliced; 400g can tomatoes; 1 tsp. chicken stock powder; 1 tsp. Worcestershire sauce; 1/2 tsp. sugar; 1 zucchini, sliced; 1 Tbsp. chopped fresh basil; 2 Tbsp. grated Parmesan cheese

Servings: persons

1 Tbsp. oil
4 chicken thigh cutlets
1 onion, chopped
1 clove garlic, crushed
2 small carrots, sliced
1 stick celery, sliced
400g can tomatoes
1 tsp. chicken stock powder
1 tsp. Worcestershire sauce
1/2 tsp. sugar
1 zucchini, sliced
1 Tbsp. chopped fresh basil
2 Tbsp. grated Parmesan cheese

1
Heat oil in pan; add chicken and cook until browned all over. Remove from pan.
2
Add onion, garlic, carrots and celery to pan. Cook, stirring, until onion is soft.
3
Stir in undrained crushed tomatoes, stock powder, sauce and sugar, then chicken and zucchini.
4
Simmer, covered, until chicken is tender.
5
Stir in basil and cheese.
6
Serve casserole with crusty bread.
7
Recipe can be made a day ahead.
8
Storage:
9
Covered, in refrigerator.
10
Freeze:
11
Suitable.
12
Microwave:
13
Not suitable.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tbsp. oil, 4 chicken thigh cutlets, 1 onion, chopped, 1 clove garlic, crushed, and more.

Yes, Chicken And Vegetable Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Vegetable Casserole

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