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Chicken casserole with tomatoes

 6 ratings

Prep Time:10 mins

Cooking Time:60 mins

Serves:6 Adults


Chicken casserole with tomatoes

Casseroles are great if you’re eating on a budget. This dish can be frozen in portions for those days you're in a rush and don't have time to cook. 

About this recipe

This recipe was adapted from 101+ Square Meals


  • 8 chicken thighs, skin removed
  • 2 teaspoons of vegetable oil
  • 4 medium carrots, peeled and sliced
  • 4 celery sticks, trimmed and sliced
  • ½ teaspoon of chilli powder
  • 1 teaspoon of mixed herbs
  • 2 x 400g / 14 oz. tins of chopped tomatoes
  • 1 medium onion, peeled and sliced
  • 1 chicken stock cube dissolved in 275ml / ½ pint of boiling water
  • Chopped fresh parsley, to garnish
  • Salt and pepper, to taste


  1. Pre-heat the oven to 190°C / 375°F / Gas Mark 5
  2. Heat the oil in a pan and brown half the chicken pieces thoroughly on all sides. This will take about 10 minutes
  3. Remove with a spoon, and then fry the remaining pieces
  4. Remove and set aside
  5. Fry the onion, carrots and celery over a medium heat for 10 minutes, stirring occasionally, until soft but not brown
  6. Stir in the chilli powder, herbs, tomatoes and stock
  7. Return the chicken to the pan, season to taste and bring to the boil
  8. Place in a casserole dish
  9. Cover and cook in the centre of the oven for 1 hour
  10. Remove the lid and continue cooking for a further 15 to 30 minutes until the meat is very tender
  11. Sprinkle with the chopped fresh parsley to serve

What you will need

  • Can opener
  • Casserole dish
  • Chopping board
  • Chopping knife
  • Frying pan
  • Measuring jug(for liquids)
  • Vegetable peeler
  • Wooden spoon

Serving suggestions

Serve with bolied or mashed potatoes

"Not all vegetables here need to be used. Select according to availability, choice and cost"

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