Creamy Chicken Casserole with Roasted Veges

3 large Carrots
3 Parsnips
8 Potatoes
Olive Oil

Fresh Oregano
Fresh Rosemary

2 x Large Brown Onions
4 cloves garlic
12 Chicken Skinless Thigh Fillets
1 Tbsp Butter
750 ml Chicken Stock
Baby Spinach Leaves
Swiss Brown Mushrooms sliced
500 ml Lite Sour Cream
Salt / Pepper

Chop veges into bite sized bits and season with salt, pepper, rosemary and oregano. Toss in some olive oil.

Cook sliced onions and garlic in melted butter with rosemary and oregano. Chop chicken into bite-sized bits and add to the cooked onions. Toss on the heat until just starting to cook through.

Convert the onion / chicken etc to an oven pan and add chicken stock and spinach leaves.

Roast the veges and cook the chicken through in the oven. When the chicken is cooked through remove from oven and cover with foil. I cooked the veges at 150 degrees for two hours and the chicken was in for about 1 hour.

Convert the chicken, veges and a 3-4 big spoonfuls of the stock back to a wok or large fry-pan. Add mushrooms and sour cream and warm it through.


... would have been nice with crusty garlic bread or just warm crusty rolls ... but we didn't have that. It was very filling and there were leftovers, but this served 4 adults and two teenage boys! Next time I would use less chicken and have more roasted veges like sweet potato, but the flavour worked. The leftovers could be added to some tortellini or gnocchi ..... it was warm, comfort food ....