Wednesday, February 4, 2009

Chicken and Vegetable Casserole

This is a quick and simple dish that my mother used to make us when we were younger.   I still make it a lot.


  • 1 packet (or can) of canned or frozen artichoke hearts 
  • Fresh or frozen broccoli 
  • 2 chicken breasts (around 1 lb)
  • 1 container low fat sour cream (1 lb)
  • Whole wheat bread crumbs (from 1 slice of bread or more)
  • 3 medium sized potatoes or more
  • 1 maggie cube (or chicken stock)
  • 1 bay leaf
  • some grated parmesan cheese (optional)

  1. Preheat oven to 375 farenheit (I think thats 180 celcius)
  2. Boil broccoli and artichoke hearts in salted water until cooked but still crunchy
  3. Cut artichoke hearts into halves and chop broccoli into pieces as big as artichoke hearts
  4. Peel potato and slice
  5. Chop chicken breasts into pieces as big as broccoli and artichoke hearts
  6. Cook chicken in water until it is almost done (but not completely).  Add 1 bay leaf, salt, pepper and 1 maggie cube while cooking.  If you use chicken stock instead of maggie then omit water (obviously)
  7. Place all above into a casserole dish.  Add around 1/2 to 1 cup of the chicken stock (you can also use vegetable stock for this part)
  8. Cover completely with sour cream
  9. Top with breadcrumbs and parmesan cheese
  10. Place in oven for half an hour
  11. Remove from oven and place in broiler for 5 min (optional)
  • You can use different vegetables for this - zuchinni, carrots, spinach, brussel sprouts etc.
  • Instead of boiling the chicken, you can fry it with 1 bay leaf, salt and pepper until brown.  You still have to add chicken or vegetable stock to the casserole in step 7 though.

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