Chicken and vegetable casserole



 › 4 chicken portions
 › 3 large carrots
 › 2 onions
 › 2 celery stalks
 › 6 mushrooms
 › 1 low-salt chicken stock cube dissolved in 275 ml of boiling water.
 › 2 dessertspoons of lemon juice
 › ½ dessertspoon of mixed herbs
 › pinch of salt if desired
 › pepper
 › 20 g of frozen peas


1.  Preheat the oven to 180°C / 350°F / Gas Mark 4.
2.  Wash, peel and chop carrots, onion, celery and mushrooms.
3.  Place chicken portions in a casserole dish with all the vegetables.
4.  Pour in chicken stock, lemon juice, mixed herbs, salt and pepper.
5.  Bake for 1–1½ hours or until chicken is cooked.
6.  Serve with baked potatoes or rice.
Any vegetables can be used
instead of mushrooms and
carrots. Pick according to
availability, choice and cost.


4 adults
Preparation time
15 minutes

Cooking time
1 hour 30 minutes

Utensils needed
Casserole dish
Chopping board
Chopping knife
Vegetable peeler
Measuring jug

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