Chicken Casserole


Serves 6


  • 900 chicken, cut into small chunks
  • 1 tsp smoked paprika
  • 2 onions, chopped
  • 2 medium carrots, sliced
  • 2 medium zucchini, cut into medium dice
  • A bag of mushrooms (200g), sliced
  • 100g shortcut bacon, cut into medium dice
  • 400g can of diced tomatoes
  • 1 1/2 tsp of chicken stock powder mixed with 1 ½ cups boiling water
  • Salt and pepper to taste
  • 2 Tbs cornflour mixed with enough cold water to make a smooth paste (depending on how much liquid you end up with, you may need to add a little more cornflour)


Spray a large non stick casserole dish with cooking spray and heat over moderate heat. Add chicken and smoked paprika and cook for 5 minutes, tossing chicken occasionally. Add onions and carrots and cook a further 3 minutes, reducing heat if necessary.

Add everything else apart from the cornflour mixture. Bring to the boil, stir then place in a 180 degree oven for 1 ½ hours.

Remove casserole from oven, taste, season and stir in cornflour mixture to thicken. Place casserole back in oven for 10 minutes then serve with fibrous veggies.