The teen gave this garlicky chicken casserole a 10 out of 10 rating!
I cook this recipe in my ancient Le Creuset casserole dish, as it’s nice and deep (no splashes to clear up) and I can use it on the hob. A deep frying pan or a big saucepan will work too if you don’t have a ‘proper’ casserole dish.
My old school cookery teacher would turn in her grave to hear that I brown the chicken and the onions in the same pan! She taught us to brown the chicken first, then remove it and cook the onions, but that just generates extra washing up and the taste is no different. On a busy mid-week evening, minutes matter so I stick to my quick method!
You're going to love this easy Garlicky Chicken Casserole with its amazing creamy sauce packed with colour from sun-dried tomatoes! The flavour is knockout and it's ready in just 30 minutes.
- 6 chicken breasts
- 1 15 oz tin condensed chicken soup
- 1 medium onion, finely chopped
- 2 leeks, chopped
- 2-3 carrots, diced
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 cup parmesan cheese, grated
- 1/2 cup sun dried tomatoes, roughly chopped
- 1 tbsp olive oil
Add the oil to a large pan or casserole dish and brown the chicken on all sides
Toss in the onions and leeks and cook until they are soft and translucent
Pour in the chicken soup, plus an extra 15 oz of water, the garlic powder and italian seasoning and stir
Add the diced carrots and sun-dried tomatoes, then cover the pan and simmer for 15 minutes
Sprinkle in the Parmesan, stir well and serve piping hot
Try this casserole with extra veggies! A cup of frozen peas or fresh sipinach works really well too.