Spring Chicken Casserole Recipe

Name: Spring Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 (100 g) boneless skinless chicken breasts (4 oz); black pepper (ground to taste); 175 g baby onions (6 oz peeled); 175 g baby carrots (6 oz peeled); 1 garlic clove (minced); 250 g baby potatoes (9 oz); 115 g button mushrooms (4 oz); 2 tablespoons plain flour (all purpose); 450 ml chicken stock (3/4 pint); 3 medium tomatoes (chopped); 2 tablespoons parsley (fresh, chopped)

Servings: persons

2 tablespoons olive oil
4 (100 g) boneless skinless chicken breasts (4 oz)
black pepper (ground to taste)
175 g baby onions (6 oz peeled)
175 g baby carrots (6 oz peeled)
1 garlic clove (minced)
250 g baby potatoes (9 oz)
115 g button mushrooms (4 oz)
2 tablespoons plain flour (all purpose)
450 ml chicken stock (3/4 pint)
3 medium tomatoes (chopped)
2 tablespoons parsley (fresh, chopped)

1
Preheat oven to 180u00b0C.
2
Heat the olive oil in a frying pan over a high heat.
3
Season the chicken with pepper on both sides and then add them to the frying pan and quickly brown on both sides.
4
Remove chicken and drain on paper towel and then transfer to a large casserole dish.
5
Reduce the heat and add the baby onions, carrots, the garlic, the potatoes and the mushrooms and fry for 5 minutes stirring occasionally.
6
Remove the vegetable from the pan with a slotted spoon and drain on kitchen paper and then add to the casserole dish.
7
Sprinkle the flour into the pan and then blend in the stock, stirring until thickened and then add the tomatoes and half of the chopped parsley and stir well and then add to the casserole dish.
8
Cover the casserole dish with a lid and cook in the oven for 45 minutes.
9
Serve sprinkled with the remaining chopped parsley.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 (100 g) boneless skinless chicken breasts (4 oz), black pepper (ground to taste), 175 g baby onions (6 oz peeled), and more.

Yes, Spring Chicken 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.

That's it — enjoy your meal!

Spring Chicken Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions