Dinner

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
4
45M

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Ingredients

Method

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.

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