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Chicken casserole

Carlton Boyce / 30 June 2016

An easy chicken and vegetable casserole recipe that's perfect served with mashed potatoes.

Chicken casserole
Serve this easy chicken casserole with mashed potatoes

Cooking time

2-4 hours




  • 1-2 chicken thighs per person
  • 1lt chicken stock per 4 portions/8 thighs
  • Bay leaves
  • 2/3 carrots per person, peeled and cut into large chunks
  • A handful of frozen peas
  • Cornflour


This is the easiest casserole recipe you’ll ever see, but don’t be fooled; the homemade chicken stock supercharges the flavour, giving it a punch that is completely out of all proportion to the effort.

As the chicken thighs need slow cooking over a long period this is an ideal candidate for a slow cooker. Just throw the ingredients in before you go out and you’ll have a hearty casserole waiting for you when you get home.

1. Chicken thighs are much cheaper than breast fillets and are far more flavoursome, so you can afford to buy free-range for a guilt-free meal. I wouldn’t bother skinning or boning them; just use them whole. You’ll be cooking them for a couple of hours so any sinew or fat will melt down and enrich the gravy even further.

2. Add the chicken thighs and carrots to a heatproof dish or slow cooker and cover with the stock. You can add a glug of white wine if you’ve got some but it isn’t essential. Toss in a couple of bay leaves and the carrots, put the lid on and pop it in the oven. If you’re in a hurry you can put it in a hot oven (180°C/360°F) for 2 hours but if not then 110°C/230°F for 3-4 hours will make it even nicer.

3. When it has finished cooking, add a couple of teaspoons of cornflour to a small amount of cold water and stir into the casserole. If you like your gravy a bit thicker you can add more but it’s best to start slowly.

4. Season to taste and throw in the frozen peas. Pop back in the oven for five minutes while you mash some potatoes.

5. Serve while piping hot.


You could add a handful of sliced or button mushrooms for a chicken and mushroom casserole, or substitute beef and beef stock if you prefer.

Thrifty tip

The key to a good casserole is the long, slow cooking, so cheap cuts of meat are excellent; shin beef or neck of lamb works very, very well!

See more of our chicken recipes


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.