Easy chicken casserole
Serves 4
Easy
Prep:
Cook:
This flavoursome, low-fat chicken casserole is easy to make and freezes really well, so why not make double and freeze for speedy midweek meals?
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- 2 tbsp sunflower oil
- 400g boneless, skinless chicken thightrimmed and cut into chunks
- 1 onionfinely chopped
- 3 carrotsfinely chopped
- 3 celerysticks, finely chopped
- 2 thymesprigs or ½ tsp dried
- 1 bay leaffresh or dried
- 600ml vegetable or chicken stock
- 2 x 400g / 14oz cans haricot beansdrained
- chopped parsleyto serve
Nutrition: per serving
- kcal348
- fat13g
- saturates3g
- carbs20g
- sugars5glow
- fibre12ghigh
- protein31g
- salt1.06glow
Method
step 1
Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
step 2
Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.
