Oven Baked Chicken and Vegetable Casserole

This meal is comfort food at it’s absolute best. It always makes me think about Moms a couple generations before me. I’m sure that this is a meal that has been served at the family dinner table for hundreds of years. OK, so maybe they made it on an open fire with homegrown vegetables and a wild caught, hand plucked turkey. Hmmm. Close enough, I’m sure.

We had a surprisingly cold day today. The wind was freezing. The only thing I felt like eating for dinner was this super tasty, chicken and vegetable stew. I got it in the oven before school pick up, so when I got back home with a swarm of hungry kids, the home smelled amazing and dinner was ready to go.

I normally thicken up my casserole gravy with a bit of flour, but with this dish I leave the gravy thin and ‘brothy like’, similar to that of a traditional Irish Stew. It means that the kids get to slurp it up with a spoon or soak it up with some fresh bread.

Couple of things you need to know:

1. It isn’t an elegant dish. This is a hearty, nourishing family favourite that just tastes so damn good.
2. You will find yourself cooking it with (almost embarrassing) regularity.
3. Make loads because your kids will want seconds.
4. It’s even better the next day.
5. Its fool proof. Chicken + Vegetables + Stock. Simple, but perfect.
6. Great way to use up vegetables odds and ends.

Oven Baked Chicken and Vegetable Casserole

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• Author: Carey Wood
• Prep Time: 10 mins
• Cook Time: 1 hour 15 mins
• Total Time: 1 hour 25 mins
• Yield: 8
• Cuisine: Main Dish

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Ingredients

• 800g / 1 1/2 lbs chicken breasts or thighs (I like to use thighs as they just taste better)
• 2 onions finely diced
• 1 large leek thinly sliced
• 3 medium potatoes (peeled and quartered)
• 2 large carrots (sliced)
• 2 cups mixed vegetables (I used butternut, celery, red pepper, sweet potato)
• 2 Cups chicken or vegetable stock
• salt and pepper to taste

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Instructions

1. Heat oven to 350F / 180 Celsius
2. In a large, oven proof dish, place chicken, leeks and onions. Bake in oven for 15 min until chicken has turned white.
3. Add remaining vegetables and stock.
4. Bake for 1 hour (use an oven dish with a lid). This keeps the moisture in to produce a tasty broth like gravy.)
5. NOTE: If you prefer a thicker gravy, stir in one large tablespoon of plain flour when you add the stock)