Creamy Chicken Casserole

This creamy chicken casserole recipe is the ultimate comfort dish. It’s loaded with veggies, too.

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Creamy chicken casserole
Serves 4 Prep 10 mins Cooking 1 hr 15 mins

4 Coles RSPCA Approved Chicken Thigh Cutlets
2 tbs plain flour
1 tbs olive oil
1 leek, pale section only, thinly sliced
2 medium carrots, peeled, chopped
2 celery sticks, chopped
1 tbs Coles Beer Flavoured Dijon Mustard
2 cups (500ml) chicken stock
500g baby Carisma potatoes, quartered
4 thyme sprigs
1/2 cup (125ml) thickened cream
Thyme sprigs, extra, to serve
Coles Bakery Stone Baked by Laurent White Sourdough Vienna, sliced, to serve*

1. Preheat oven to 180°C. Place the chicken and flour in a bowl and toss to coat, shaking off excess.
2. Heat oil in the 22cm KitchenAid cast iron casserole pot over high heat. Cook the chicken, in 2 batches, for 3 mins each side or until browned. Transfer to a plate. Carefully drain fat from the pot.
3. Add leek, carrot and celery to the pot and cook, stirring, for 3 mins or until leek softens slightly. Add the mustard and stir to coat the vegetables. Add the stock, potato and thyme. Return chicken to the pot with any juices on the plate. Bring to the boil. Season.
4. Cover and bake for 45 mins. Uncover and bake for a further 15 mins or until the chicken is tender and cooked through.
5. Add cream to the chicken mixture and gently stir to combine. Serve with extra thyme and the sourdough.

*Selected stores only.

Make ahead and freeze: Skip the final step of adding extra thyme and sourdough. Set aside to cool, then store in a freezer-safe container for up to 3 months. Add the toppings fresh when ready to reheat and serve.

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