Creamy oven-baked chicken and vegetable casserole

This all-in-one dish is a family favourite for dinner in a flash. It’s packed full of vegetables and sumptuous chicken and cooked in a gorgeous creamy sauce. Simply serve it with crusty bread to mop up all those delicious pan juices

By Fiona Hugues
  • 45 mins preparation
  • Serves 4
  • Print
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Creamy oven-baked chicken and vegetable casserole
  • 2 small capsicums, deseeded and thinly sliced
  • olive oil
  • 1 teaspoon chicken stock concentrate dissolved in 1/3 cup boiling water
  • 1 head broccoli, cut into small florets
  • 2 courgettes, trimmed and thinly sliced
  • 1/2 cup sundried tomatoes
  • 1/3 cup white wine (can be substituted for chicken stock)
  • 300 millilitre tub CARNATION Lite Cooking Cream
  • 1.5 cup halved button mushrooms
  • 1/3 cup pine nuts, toasted
  • salt and pepper, to taste


Creamy oven-baked chicken and vegetable casserole
  • 1
    Preheat oven to 180°C fanbake. Sauté capsicums in a frying pan over a medium heat with a little olive oil until softened and beginning to caramelise. Set aside.
  • 2
    In a large ovenproof baking dish, scatter your sliced onion and top with the chicken thigh fillets. Scatter the broccoli, sautéed capsicums, courgettes and sundried tomatoes around the chicken.
  • 3
    Pour over the white wine and stock. Drizzle with a little olive oil on the exposed chicken pieces and season with salt and pepper.
  • 4
    Bake for 25 minutes then add the mushrooms, pressing them into the sauce with a wooden spoon and pour over the tub of CARNATION Lite Cooking Cream. Continue to cook for another 10 -15 minutes or until the chicken is cooked though and the juices run clear when pierced with a sharp knife.
  • 5
    Sprinkle with toasted pine nuts and serve straight from the dish with crusty wholemeal bread.