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Tuscan-style chicken casserole

14 March 2016

A chicken and vegetable casserole that's full of flavour but quick to make.

Tuscan-style chicken casserole
Tuscan-style chicken casserole

Cooking time

25 minutes




  • 3 chicken breasts, cut into chunks
  • 300g potatoes, peeled and cut into 2cm cubes
  • 1tbsp olive oil
  • 3 anchovy fillets
  • 1 medium onion, finely chopped
  • 1 medium carrot, chopped
  • 2 celery sticks, chopped
  • 3 garlic cloves, crushed
  • 1 tin of chopped tomatoes
  • 300ml chicken stock
  • 1tsp fresh sage
  • 1tbsp fresh chopped parley


In a large casserole pot add the olive oil, season the chicken and cook until nicely golden then remove from the pan.

Add the anchovy, onion, carrot and celery to the pan and cook this until the vegetables are soft, stirring every so often. Next add the chicken back to the pan along with the garlic and cook for about 2 minutes.

Now add the tinned tomatoes, chicken stock and fresh sage and bring to the boil. Once boiling stir in the chopped potatoes turn down to a simmer, pop a lid on and cook for 15-20 minutes, stirring every so often until the potatoes feel tender.

Just before serving sprinkle over the parsley and serve.

See our chicken recipe section for casseroles, pies, curries and more.


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.