Herbed Chicken and Vegetable Casserole
Indulge in this hearty Herbed Chicken and Vegetable Casserole, a comforting meal perfect for any family gathering. Enjoy tender pieces of chicken combined with fresh vegetables, enveloped in a creamy, herb-infused sauce with a hint of wine. This versatile dish is ideal for using up leftover poultry and can be customized with your favorite seasonal vegetables.
6
Servings
442
Calories
16
Ingredients
Ingredients
olive oil
as needed (for cooking)
skinless chicken breasts
5 (cut into 1-inch pieces)
leeks
2 (sliced)
garlic cloves
4 (crushed)
button mushrooms
200g (halved or quartered if needed)
dry white wine
1/2 cup (none)
water
1 cup (none)
Dijon mustard
3 teaspoons (none)
concentrated chicken stock paste
1 1/4 teaspoons (none)
carrots
2 medium (boiled or microwaved until tender)
sugar snap peas
100g (boiled or microwaved until tender)
fresh thyme leaves
1 tablespoon (none)
fresh parsley
1 tablespoon (finely chopped)
cream
1 cup (none)
cornflour
2 teaspoons (mixed with water to thicken)
pepper
to taste (for seasoning)
Instructions
1
Prepare the mushrooms by cutting them according to size; halve larger ones, quarter medium-sized ones, and leave very small ones whole.
2
Dice the chicken breasts into roughly 1-inch cubes. Heat a little olive oil in a large pan over medium heat. Brown the chicken pieces in batches, ensuring they are golden on all sides. Remove the chicken from the pan and set aside.
3
In the same pan, add approximately 2 tablespoons of olive oil. Sauté the sliced leeks for 2-3 minutes until softened. Add the crushed garlic and cook for an additional minute, carefully avoiding burning the garlic.
4
Stir in the button mushrooms, allowing them to cook for another 2-3 minutes until they start to release moisture.
5
If using a pan without a lid, transfer everything to a deep saucepan. Pour in the white wine and water, then stir in the Dijon mustard, concentrated chicken stock, fresh thyme, and parsley. Mix well and return the chicken to the pan.
6
Cover the pan and let the mixture simmer for about 20 minutes, or until the chicken is cooked through and tender.
7
While the casserole is simmering, boil or microwave the carrots and sugar snap peas until they are tender yet crisp.
8
Incorporate the cream into the casserole. Mix a small amount of water with the cornflour to create a slurry, then blend it into the casserole to thicken the sauce.
9
Stir in the cooked carrots and sugar snap peas, and continue cooking until the dish is heated through and the sauce is thickened to your liking.
10
Season the casserole with pepper to taste. Serve it with your choice of boiled new potatoes, creamy mashed potatoes, or fluffy rice.
11
Feel free to experiment with additional vegetables or use leftover chicken or turkey to customize this dish to your needs. Its versatility makes it a household favorite!
Nutrition Information
30g
Fat
13g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Herbed Chicken and Vegetable Casserole?
It is a hearty and comforting meal featuring tender chicken and fresh vegetables in a creamy, herb-infused sauce with a hint of wine.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the nutritional facts for one serving?
Each serving contains 442 calories, 30g of fat, 13g of carbohydrates, and 10g of protein.
What type of chicken is best for this casserole?
The recipe calls for 5 skinless chicken breasts cut into 1-inch pieces.
Can I use leftover poultry in this dish?
Yes, this dish is ideal for using up leftover chicken or turkey.
How should I prepare the mushrooms?
Halve larger mushrooms, quarter medium-sized ones, and leave very small button mushrooms whole.
What kind of wine should be used?
The recipe recommends using 1/2 cup of dry white wine.
How many garlic cloves are needed?
You will need 4 crushed garlic cloves.
What herbs provide the flavor for this casserole?
The recipe uses 1 tablespoon of fresh thyme leaves and 1 tablespoon of finely chopped fresh parsley.
How do I thicken the casserole sauce?
Mix 2 teaspoons of cornflour with a small amount of water to create a slurry and blend it into the casserole.
What type of mustard is used?
The recipe specifies 3 teaspoons of Dijon mustard.
Which vegetables are included in the recipe?
The recipe includes leeks, button mushrooms, carrots, and sugar snap peas.
How long should the chicken simmer?
The mixture should simmer for about 20 minutes until the chicken is cooked through and tender.
How should the carrots and peas be cooked?
Boil or microwave them until they are tender yet crisp before adding them to the casserole.
What is the purpose of browning the chicken first?
Browning the chicken pieces in olive oil ensures they are golden on all sides and locks in flavor before simmering.
What sides go well with this casserole?
It is recommended to serve this dish with boiled new potatoes, creamy mashed potatoes, or fluffy rice.
Can I customize the vegetables?
Yes, you can feel free to experiment with additional seasonal vegetables to customize the dish.
Is there a specific stock required?
Use 1 1/4 teaspoons of concentrated chicken stock paste.
How much cream is added?
The recipe calls for 1 cup of cream to be incorporated into the sauce.
What is the first step in the instructions?
The first step is preparing the mushrooms by cutting them according to their size.
How much olive oil is needed?
Olive oil is used as needed for browning the chicken and sautéing the leeks.
Should the leeks be sliced or diced?
The recipe indicates that the 2 leeks should be sliced.
How much sugar snap peas are required?
You will need 100g of sugar snap peas.
When should the garlic be added?
Add the garlic after sautéing the leeks for 2-3 minutes, then cook for an additional minute.
What seasoning is added at the end?
The casserole is seasoned with pepper to taste before serving.
Is this dish considered comfort food?
Yes, it is tagged as comfort food and is perfect for family gatherings.
What if my pan doesn't have a lid?
If using a lidless pan, transfer the mixture to a deep saucepan before adding the wine and water to simmer.
What is the total carbohydrate content?
There are 13g of carbohydrates per serving.
Does the recipe contain any water?
Yes, 1 cup of water is added along with the wine and stock paste.
Why is cornflour used?
Cornflour is used as a thickening agent to ensure the sauce reaches your preferred consistency.