Chicken Casserole
Green
A warm and comforting chicken casserole perfect for colder months.
Ingredients
- Ingredient
- Amount
- Skinless chicken thigh, raw, diced*
- 1 kilogram
- Plain white flour
- 35 grams
- Olive oil
- As needed
- Garlic, peeled and crushed or finely diced
- 10 grams (2 cloves)
- Onion, diced
- 160 grams
- Carrot, diced
- 300 grams
- Celery, diced
- 80 grams
- Potato, peeled, diced
- 620 grams
- Peas, fresh or frozen
- 85 grams
- Salt reduced chicken stock powder
- 15 grams
- Water
- 700 millilitres
- Fresh thyme, finely chopped
- 1 tablespoon
- Bay leaf
- 1 leaf
- Salt and pepper
- To taste
- Bread roll, small
- 10
This is a School Lunch Project Menu item, best served “with Apple Crumble and Custard”.
Method
- Place the diced chicken in a large bowl and add the flour. Gently stir to coat the chicken in the flour.
- Put the large saucepan or stockpot over medium heat and add enough oil to lightly coat the bottom of the pan. Add the chicken in batches, cooking until lightly browned. Remove from pan and set aside.
- Add the garlic, onion, carrot, celery and potato to the pan. Cook stirring for 5 to 10 minutes, until the vegetables begin to soften. Return the browned chicken and peas to the pan and add the stock powder, water, thyme, bay leaf, salt and pepper. Cover and bring the mixture to the boil.
- Stir well, turn down the heat to low, and simmer covered for 40 minutes until the mixture has started to thicken.
*Chicken thighs can be replaced with lean beef or lamb if this is available to you. Omit the chicken stock and replace with reduced salt beef stock.