Oven Baked Chicken and Vegetable Casserole

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


  • 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


  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)

  • Cuisine: Main Dish