Quick & Easy Chicken and Veggie Casserole

This is one of those oh-so-easy midweek suppers that you can literally just throw together and put in the oven to cook on it?s own, while you get on with other things.

You can substitute any of the vegetables I?ve used here for whichever veggies you happen to have in your kitchen, and you could also use a tomato or chicken soup mix instead of the onion soup in the recipe.

This meal is a great timesaver and because it contains vegetables I never cook separate vegetables when I serve this. It goes well with rice, or even pasta. If you prefer the skin on your chicken pieces, then you could brown them in a pan on the stovetop first, before mixing them in with the rest of the ingredients and baking in the oven.


Easy Chicken & Veg Casserole

6 skinless Chicken pieces (drumsticks, thighs)
1 x 55 gm packet of Brown Onion Soup
3 cups boiling Water (or more/less depending on the brand of soup you?re using)
2 red Onions, sliced
Handful of white Cabbage, sliced
1 large Leek, sliced
1 large Carrot, sliced
1 large Courgette (a.k.a. Zucchini, a.k.a. Baby Marrow), sliced
Pepper to taste

Place the chicken pieces in a large ovenproof dish. Mix the soup powder with the water and pour over the chicken pieces. Add the remaining ingredients, mixing everything together well so that the chicken pieces/veggies are all covered by the soup liquid. Cover with foil and bake 190?C/375?F/Gas Mark 5 for around 45 minutes until done. Serve on a bed of rice or pasta.