Photo: Lily Banse
Easy one-pot chicken casserole
10 ingredients
5 min + 50 min
Serves 4
openrecipes
A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour
Estimated Nutrition (whole recipe, rough)
1042
Calories
55g
Protein
19g
Fat
161g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 bone-in chicken thighs , skin pulled off and discarded
- 1 tbsp oil
- 5 spring onions , sliced
- 2 tbsp plain flour
- 2 chicken stock cubes
- 2 large carrots , cut into batons (no need to peel)
- 400g new potatoes , halved if large
- 200g frozen peas
- 1 tbsp grainy mustard
- small handful fresh soft herbs, like parsley, chives, dill or tarragon , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes