Italian Chicken Casserole




When it is cold and windy outside, a hot hearty casserole is just the thing to warm me up on a cold weekend. K-mart on sale, a heavy duty cast iron casserole has reduced down to $35, how can I resist? I’ve always wanted to get a casserole dish as it is so easy and convenience to make a casserole, all you do is chop and bake. I have found a very easy Italian Chicken recipe on Campbell’s Real stock recipe website But of course, I have input some of my own creativity into the original recipe with a little bit extra ingredient.


1 tsp oil    
1 tsp butter  
3 anchovies from can, chopped    
2 cloves of garlic, chopped     
2 medium potatoes, chopped    
2 zucchini, chopped 
1 carrot, chopped    
1 onion, sliced 
2 stalks of thyme
1/4 cup plain flour
500 ml pack Campbell’s real Stock – Chicken  
4 tsp tomato paste
2 tsp dried Italian herbs


1) Preheat oven to 220ºC. Heat oil and butter in a large flameproof, ovenproof casserole dish over high heat. Add chicken & cook until well browned on all sides.

2) Add anchovies, thyme, onion, garlic, potato, zucchini & carrot. Cook for 2 mins.

3)  In a bowl, combine flour with stock until evenly mixed, making sure there is no flour lumps. Stir in tomato paste & herbs then pour over chicken. Bring to the boil, stirring regularly. Cover & bake, for 30 – 40 mins or until chicken is cooked through.  Serve with rice, pasta or mash. Garnish with coriander.


All ready to go !


Brown the chicken drum sticks on all sides


Bake for 30 – 40 mins

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