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Easy Chicken Casserole

Easy Chicken Casserole

By: Naomi Sherman

Gran had to feed a large family on a budget, so simple, healthy and filling recipes were her mainstay. You can stretch it as far as you need to with extra vegetables. Any cut of chicken will work, too. Gran used cream in hers, but I’ve swapped it for light evaporated milk. Try it for yourself and see why she was my hero.



Prep time

Cook time



  • 1kg chicken (breast or thigh)
  • 1kg mixed frozen vegetables of choice
  • 2 onions, thinly sliced
  • 2 tins condensed cream of chicken soup
  • 250mL light evaporated milk
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 4 tbsp fresh parsley, chopped


  • Preheat oven to 180°C. Cut the chicken into bite-sized pieces and place in a casserole dish or Dutch oven.
  • Add all other ingredients to the chicken and mix well to combine. Cover and cook in the oven for 90 mins, stirring halfway through.
  • In a bowl, combine the butter and plain flour.
  • Towards the end of cooking time, stir butter mixture through the casserole to thicken and enrich the sauce.
  • Sprinkle with parsley before serving.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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