Easy Chicken Casserole

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS:
CALORIES
273kcal
protein
33.9g
carbs
21.3g
fat
5.5g
serves
4serves

Introduction

This recipe was given to me by my amazing Gran, handwritten on a sheet of lined paper and is now amongst my most cherished possessions.

Gran had to feed a large family on a budget so simple, healthy and filling recipes were her mainstay.

My closest friend and I live in different states and like to cook together each week and this recipe was one that had us both raising our eyebrows. It just seemed too easy to be good.

Who were we to doubt Gran? It’s so comforting, so simple to throw together and seriously budget friendly.

You can stretch it as far as you need to with extra vegetables and any cut of chicken will work.

Gran used cream in hers but I’ve swapped it for light evaporated milk. You do you.

Go on, try it for yourself and see why she was my hero.

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The recipe

Ingredients

500 grams chicken - breast or thigh
500 grams frozen mixed vegetables
1 leek, washed and thinly sliced (use an onion if you prefer)
420 gram can condensed Cream of Chicken soup
125ml light evaporated milk
1 tsp salt
½ tsp ground black pepper
4 Tbsp fresh parsley, chopped

Directions

Step 1
Preheat oven to 180° C
Step 2
Cut the chicken into bite-sized pieces and place in a casserole dish or dutch oven.
Step 3
Add all of the other ingredients and mix well to combine.
Step 4
Cover and cook for 90 min, stirring halfway through.
Step 5
Sprinkle with parsley before serving.
Step 6
Serve over mashed potato for the ultimate comfort food.
Step 7
(Gran says to serve with rice, pasta or extra cooked vegetables.)
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
about naomi
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