Image of Oven Baked Chicken and Vegetable Casserole

Oven Baked Chicken and Vegetable Casserole

Servings: 8 people

Author: Stephanie

Course:

Chicken Casserole

Cuisine:

Clean Eating

Keywords:

Oven Baked Chicken and Vegetable Casserole

🧂 Ingredients

800 g 1 ½ lbs chicken breasts or thighs

I like to use thighs as they have more flavor
2 Onions finely diced
1 Large Leek thinly sliced
3 Medium Potatoes

Peeled and quartered
2 Large Carrots

Sliced
2 cups Mixed vegetables

I used butternut, celery, red pepper, sweet potato
2 Cups Chicken or vegetable stock
Salt and pepper

To taste

Instructions

1 Heat oven to 350F / 180 Celsius
2 In a large, oven proof dish, place chicken, leeks and onions. Bake in oven for
15 min until chicken has turned white.
3 Add remaining vegetables and stock.
4 Bake for 1 hour (use an oven dish with a lid). This keeps the moisture in to
produce a tasty broth like gravy.)
5 NOTE: If you prefer a thicker gravy, stir in one large tablespoon of plain flour
when you add the stock)