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Ruby's Chicken Casserole

Published Wednesday, 23 January, 2013 by Ruby

Chicken, leftover veg and spices mmm


  • To serve 2-3
  • -2 fresh chicken breasts or thighs (can be done with other meat if you like)
  • -1 chicken stock, crumbled in
  • -1tbsp tomato puree
  • -1 large onion, diced
  • -salt and pepper to taste
  • -3 or 4 garlic cloves - chopped finely
  • -1 fresh chilli or dried chilli powder (1tsp)
  • -2 tins of chopped tomatoes
  • -any dried herbs that you wish to add (i used basil, sage and thyme)
  • -any leftover veg, chopped (i used 3 carrots, 2 red peppers, a few mushrooms and some fresh spinach)


-turn the oven to 160 degrees

-throw everything into the casserole dish

- make sure you don't fill it more than 3/4 full so it does not overflow or spill.

-leave in for about 2 hours until the chicken is tender and the veg is cooked

-make sure you keep stirring it every half an hour or so

-add some white wine if desired for taste

-taste it just before it is done and add more spices for taste

serve with mashed potato or have on it's own.

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  • What a delicious looking dish! Thanks for uploading, Ellen.