Easy chicken casserole
Chef DefneKitchen Studio chef · October 17, 2026A simple one-pot dish of chicken thigh and vegetables simmered in herby stock with haricot beans; it freezes well, so doubling the batch is easy.
20 minPrep
1 hCook
4Servings
291 kcalCalories
Calories are an AI estimate, for information only.
Ingredients · 10
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Sunflower oil2 tbsp
- Chicken thighSkinless, boneless, in chunks400 g
- OnionFinely chopped1
- CarrotsFinely chopped3
- Celery sticksFinely chopped3
- Thyme (sprigs, or ½ tsp dried)2
- Bay leaf1
- Chicken or vegetable stock600 ml
- Haricot beansDrained2 cans
- ParsleyChopped
Method · 2 steps
- 1
Warm the oil in a big pan and brown the chicken lightly. Add the vegetables and cook for a few more mins. Add the herbs and stock, then bring to the boil. Give it a good stir, lower the heat and simmer, lid on, for 40 mins, by which point the chicken should be tender.
- 2
Tip in the beans and simmer for 5 mins more, then add the parsley and bring to the table with crusty bread.
