Chicken and Vegetable Casserole

Chicken and Vegetable Casserole Chicken and Vegetable Casserole

This is a delicious option and of course the advantage of this is that you have one for now and one for the freezer.

4 people 30 minutes 15 minutes


  • 720 g SuperValu Quality Irish Chicken Fillets diced

From the Store Cupboard

  • 600 ml Chicken Stock Cube
  • 225 ml Milk
  • 25 g Plain Flour
  • 25 g SuperValu Butter
  • 2 cloves SuperValu Garlic diced
  • 1 tbsp SuperValu Olive Oil
  • 0 - SuperValu Salt
  • 1 tsp Wholegrain Mustard


  • 350 g SuperValu Rice

SuperValu Soup Mix Ingredients pack

  • 2 - Carrots peeled and cubed
  • 2 stick Celery sliced
  • 1 small Leek washed and sliced
  • 2 - SuperValu Fresh Thyme
  • 1 large SuperValu Onion diced
  • 0 - SuperValu Parsley chopped to garnish


  1. Heat a large saucepan with the oil and butter, add the chicken and cook gently for 4-5 minutes until coated all over.
  2. Season lightly at this stage with some salt and pepper and then add in the carrots, celery, leeks, garlic and onion and continue to cook for a further 3 or 4 minutes.
  3. Sprinkle in the plain flour at this stage, which will cause the mixture to look quite unpleasant – don’t panic!
  4. Add in the milk and the chicken stock along with the thyme sprigs and stir continuously until the mixture begins to thicken.
  5. Next add in the wholegrain mustard, place a lid on the saucepan, reduce the heat to a gentle simmer and simmer for approximately 20-25 minutes until both the chicken and vegetables are cooked through.
  6. Stir occasionally during the cooking process to prevent the mixture from sticking at the bottom.
  7. Garnish, just before serving, with some freshly chopped parsley.
  8. Cook the rice according to the packet instructions and serve immediately.

Top tip for leftovers

As this is a large recipe, any remaining casserole can be stored in the freezer for a later date.

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