Chicken and carrot casserole

Chicken and carrot casserole
Chicken and carrot casserole

Serves 6



1 tbsp. olive oil

1 onion, diced

4 cloves garlic, minced

1 tbsp. tomato paste(no added salt)

2 large potatoes, diced

2 chicken breasts or 4 thigh fillets, chopped into 3cm pieces

1 large carrot, diced 

1 large zucchini, diced 

2 tbsp. dried mixed herbs

2 cups water + 1 salt reduced chicken stock cube

1 tin white beans, drained & washed

1 tin diced tomatoes



  1. Add olive oil to a large, deep frypan on medium-high heat. Add the diced onion and garlic and stir for 5 minutes. Add the tomato paste and stir for 2 minutes.
  2. Add the chicken pieces, stirring for 4 minutes or until golden brown.
  3. Add the potatoes, carrot, zucchini and dried mixed herbs. Cook for about 5 minutes, stirring regularly.
  4. Add the chicken stock and diced tomatoes. Stir well and bring to the boil.
  5. Reduce the heat to low and simmer for 25 minutes, stirring occasionally.
  6. Stir in beans and cook for another 5 minutes or until broth thickens. Serve with a slice of wholemeal bread and salad.


Tip: No need to peel potato, carrot and zucchini. Keep the skins on for a waste free meal.

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