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
  1. Change

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

  2. Add Photo

    Scrape the onion into a large casserole dish

  3. Change

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

  4. Change

    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

  5. Change

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

  6. Change

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

  7. Add Photo

    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

  8. Add Photo

    Serve with potatoes or rice

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