Chicken Casserole + Cheesy Garlic Bread
Green
Hearty chicken and vegetable casserole with potatoes and a hint of thyme, served with crunchy cheesy garlic bread.
Ingredients
- Ingredient
- Amount
- Skinless chicken thigh
- 500g, raw, diced
- Cornflour
- 2 ½ tbsp
- Water for slurry
- ¼ cup
- Canola oil
- as needed
- Garlic
- 2 cloves crushed
- Onion
- 1 small diced
- Carrot
- 2 medium diced
- Celery
- 1 stalk diced
- Potato
- 3 medium, peeled diced
- Peas, fresh or frozen
- 1/3 cup
- Salt reduced chicken stock powder
- 2 tsp
- Water
- 1 ½ cups
- Thyme
- ½ tsp
- Bay leaf
- 1 bay leaf
- Salt and pepper
- to taste
- Dinner rolls
- 6
- Cheddar cheese
- ¾ cup grated
- Canola oil
- 1 ½ tbsp
- Garlic
- 2 cloves crushed
- Italian herbs
- ½ tsp
Method
- Put a 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 5–10 minutes, until the vegetables begin to soften.
- Return the browned chicken to the pan and add the stock powder, water, thyme, bay leaf, salt and pepper. Cover and bring the mixture to the boil.
- Simmer covered for 40 minutes.
- Add the peas to the pot. Prepare the cornflour slurry by mixing the water and cornflour together, then slowly pour into the casserole, stirring well until the sauce starts to thicken. Simmer for another 5–10 minutes. Ensure the chicken is cooked through and the casserole is piping hot throughout.
- To cook the garlic bread, preheat oven to 180°C.
- Place the rolls on a flat baking tray.
- Add the oil, garlic and Italian herbs to a bowl and mix well.
- Brush the tops of the dinner rolls with the mixture and sprinkle with cheese.
- Place in the oven for approximately 5–8 minutes, until the cheese is melted and golden. Remove and keep warm.