Chicken Casserole base

I like a recipe that is versatile and can be changed depending on what’s in season or what your taste buds fancy.  This is one such meal. It is based on a recipe from a fabulous cookbook, ‘In the Kitchen’ that I’ve borrowed on many occasions from my local library (because I can’t find a copy to purchase anywhere).

Chicken (stovetop) casserole plus variations

chicken casserole


500g chicken thighs

1-2 tbsp flour for dusting (I use buckwheat). Add a little dried herbs to the flour e.g. oregano, basil

1 tbs oil

1 onion diced

2-3 cloves garlic diced

1 carrot diced

1 celery rib diced

½ red capsicum diced

200 gr button mushrooms, sliced

1-2 tbsp tomato paste

250-350ml low sodium chicken stock (depending on how soupy you like casserole and what you are serving with it)

1-2tbs fresh herbs to serve (parsley or thyme)


Chop chicken thighs into 1-2cm dice. Put 1-2 tbsp of flour in a bowl or bag and proceed to lightly coat chicken in batches, shaking off any excess.

Heat a fry pan and brown chicken pieces in batches, moving to plate/bowl when done. 

Add 1-2 tsp oil to pan and add onion and garlic and cook for 1 minute. Add carrot, celery and capsicum and cook for 2 mins, add mushrooms and cook for 1 min or until all vegetables are slightly softened.  Add chicken to pan. Mix tomato paste with stock and add to pan with vegetables. Bring to the boil and then reduce to a simmer. Cover with a lid and cook for 40mins – 1 hour or until chicken is cooked and tender.

Add 1-2 tbs freshly chopped parsley to the chicken. Serve with mashed potatoes, sweet potatoes or cauliflower and accompany with green vegetables. You may alternatively serve with a grain such as brown rice and a mixed salad.


You may add 2tbsp of good quality pitted mixed olives to the simmering chicken.  Serve with ¼ wedge of lemon for drizzling at the table.

Add 1-2tsp smoked paprika and fresh or dried chilli (to taste) with the onions, and add ½ cup cooked beans (cannelloni, borlotti, black, 4 bean mix) 15mins prior to end of cooking time


Serves 4-5. May be frozen for 2 months.

 Adopted from ‘In the Kitchen’, Campion & Curtis, p. 384 

Campion A & Curtis M, 2008 ‘In the Kitchen’, Hardie Grant, Prahran

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