Chicken casserole

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Prep time:

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Serves: 4

By F0zzie



  • 1 lemon sliced

  • 2 large carrot peeled and cut into thick batons

  • 1 bulb garlic

  • 1 salt and freshly ground black pepper

  • 910g skinless and boneless chicken thighs cut into chunks

  • 1 4-5 sprigs of tarragon chopped

  • 2 onions peeled and chopped

  • 1 fry light

  • 710ml stock made with chicken bovril

  • 1 tbsp chicken bovril (from concentrate)

  • 200g Greek yoghurt halved


  1. Spray a large non-stick casserole dish with cooking oil. Place over a high heat. Add the chicken pieces and cook until lightly browned on all sides.
  2. Add the onions, carrots, garlic bulb, stock and Bovril concentrate. Season well and bring to the boil. Reduce the heat to medium-low, cover tightly with the lid and cook gently for 25 minutes.
  3. Add the greens beans and lemon slices to the casserole. Cook for 5-8 minutes. Remove from the heat and discard the garlic bulb. Serve sprinkled with tarragon.

Handy Hint

Reduce the quantity of stock if using a slow cooker as little will evaporate. Alternatively, before serving, take a quantity out and heat in a separate pan with some cornflour (1 syn per level tsp) to thicken before mixing back into the main dish.

Additional Information

  • Main Course

  • Autumn

  • Winter

  • Chicken

  • Low fat

  • Can Freeze

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