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Chicken casserole with tomatoes

Chicken casserole with tomatoes

Chicken Casserole with Tomatoes

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Prep Time 40 mins
Cook Time 1 hr 30 mins
Servings 4 persons
Calories 381.95 kcal


  • 550 grams chicken breasts
  • 2 teaspoons of vegetable oil
  • 300 grams carrots peeled and sliced
  • 200 grams celery sticks trimmed and sliced
  • pinch of chilli powder
  • 1 teaspoon mixed herbs
  • 840 grams of canned tomatoes
  • pinch of salt if desired
  • pepper
  • 1 medium onion
  • 1 red pepper sliced
  • 275 grams chicken stock
  • chopped fresh parsley to garnish optional


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


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


Calories: 381.95kcalCarbohydrates: 24.46gProtein: 34.09gFat: 16.91gSaturated Fat: 4.21gSodium: 562.38mgFiber: 8.74gSugar: 13.15g
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