Spring chicken casserole

This easy chicken casserole is perfect for a family midweek meal


Preparation time: 
15 minutes

Cooking time: 
25 minutes

Serves: 4


500ml chicken stock

8 free-range chicken thighs, skinned

150g baby-topped carrots

500g miniature new potatoes

4 little gem lettuce hearts, halved

155g pack fresh garden peas

2 salad onions, thinly sliced

2 tbsp half-fat crème fraîche

4 tbsp flat-leaf parsley, chopped


1. Place the stock and chicken in a large saucepan and bring to the boil. Cover and simmer for 10 minutes then add the carrots and potatoes. Simmer for a further 10 minutes until the vegetables are almost cooked through.

2. Add the lettuce, peas and salad onions. Cover and cook for a further 4-5 minutes until the peas are tender and chicken is cooked through. Stir through the crème fraîche and parsley. Ladle into large soup bowls and serve.

Cook’s tip

Prepare this up to the end of step 1 the day before or freeze. Defrost fully before continuing with step 2.

Recipes and Images courtesy of

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