Hearty Chicken & Vegetable Casserole
A comforting, hearty chicken casserole made with tender shredded chicken, wholesome vegetables, and a warming ginger-and-garlic-infused stock. It takes about 40 minutes and leaves you with a nourishing, warming dinner.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
300 g chicken thighs (skinless and boneless)
1 red onion (chopped)
2 garlic cloves (chopped)
1 tbsp ginger (grated)
1 carrot (chopped)
2 celery stalks (chopped)
250 g mushrooms (quartered)
1 vegetable stock cube
10 g parsley (chopped)
2 tbsp olive oil
salt & pepper (to taste)
Recipe:
Brown the chicken: Heat the olive oil in a large, deep frying pan over medium heat. Add the chicken thighs and season with salt and pepper. Fry for approximately 3-5 minutes on each side until lightly golden.
Cook the vegetables: Add the red onion, carrot, celery, garlic, mushrooms and grated ginger. Mix well and cook for 5 minutes, stirring occasionally.
Prepare the stock: Dissolve the vegetable stock cube in 600 ml of boiling water.
Simmer the casserole: Pour the vegetable stock into the pan, stirring well to combine all the ingredients. Bring to a boil, then reduce the heat, cover and simmer gently for 20 minutes, or until the chicken is thoroughly cooked and tender.
Shred the chicken: Using two forks, shred the chicken thighs directly in the pan.
Finish and season: Stir in the chopped fresh parsley. Taste and adjust the seasoning with salt and pepper. Serve warm!
How to store
Allow the casserole to cool, then transfer it to an airtight container. Store in the fridge for up to 3 days or in the freezer for up to 2 months. Defrost overnight in the fridge. Once defrosted, use within 24 hours and do not refreeze. Reheat in a saucepan over medium heat, stirring occasionally, until piping hot throughout. You can add a splash of water if the stock has thickened.
