Chicken, Bean and Mushroom Casserole
Chicken, Bean and Mushroom Casserole



  • Drizzle of olive oil
  • 4 chopped red onions
  • 1 crushed garlic clove
  • 2 sliced celery stalks
  • 1 red capsicum, sliced
  • 2 leeks, sliced
  • 6 large flat mushrooms, sliced
  • 1.75 litres chicken stock
  • 1 x 400g tin of chopped tomatoes
  • 2 tbsp soy sauce
  • 2 chopped carrots
  • 1 x 400g tin of butter beans, drained
  • 10 chicken thighs, skin removed
  • Heat the oil in a large saucepan and gently fry the onions and garlic until softened. Add the celery, capsicum, leek and mushrooms, and pour in the stock, tomatoes and soy sauce. Simmer for 5 mins, then add the carrots, beans and chicken thighs. Simmer for 1 hour.
  • Once the meat is cooked through, remove all the thighs from the pot and remove the bones. Cut into bite-sized pieces and return to the pan, stir gently, and serve with rice or potatoes.
5 serving
2 hrs

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