Vickys Simple Chicken Casserole, GF DF EF SF NF

Vickys Simple Chicken Casserole, GF DF EF SF NF

Just a classic chicken casserole!

Vicky@Jacks Free-From Cookbook


4 servings
  1. 1 tbsp oil
  2. 2 medium onions, chopped
  3. 4 skinless chicken breasts
  4. 1 large carrot, sliced / baby carrots
  5. 450 ml good chicken stock or 350ml stock plus 100ml white wine
  6. 1 tsp dried mixed herbs
  7. 2 tbsp tomato puree / paste
  8. 100 g frozen peas
  9. 1 tsp cornflour / cornstarch


90 mins
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    Heat half of the oil in a frying pan and soften the onion

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    Scrape the onion into a large casserole dish

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    Heat the rest of the oil and brown off the chicken breasts on all sides, then transfer to the casserole dish

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    Mix together the chicken stock, wine if using, tomato puree and herbs. Add some gravy browning or a dash of Worcestershire sauce for colour if you like

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    Add the carrots to the casserole dish then pour over the stock mixture

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    Put in the oven for 75 minutes, then add the frozen peas and put back in for 10 minutes

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    Mix the cornflour with a dash of water and stir into the casserole. Put back in the oven for a final 5 minutes to thicken

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    Serve with potatoes or rice

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