Chicken Casserole with Baby Vegetables

Chicken Casserole with Baby Vegetables

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Easy supper recipes have never looked so good! Try this wholesome chicken casserole packed with delicious autumn vegetables.

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time50 minutes


  • 400 ml Water
  • 100 g Cherry tomatoes
  • 100 g Baby corn
  • 100 g Baby carrots
  • 5 Baby leek stems, cut in half
  • 500 g Chicken pieces (thighs and drumsticks)
  • 1 clove garlic, crushed
  • 1 Onion, cut into wedges
  • 1 KNORR Chicken Stock Pot
  • 30 ml sunflower oil
  • 3 Baby marrows, cut into thirds
  • 6 Baby potatoes, halved


  • Heat the oil, and fry the onion and garlic.
  • Add the chicken and lightly brown.
  • Add the baby leeks and fry for 3 minutes.
  • Add all the remaining ingredients and simmer until potatoes are soft.
  • Mix some flour to a paste and add enough to the pot to make a thicker gravy.