Mum’s Chicken and Vegetable Casserole

Mum’s Chicken and Vegetable Casserole

Serves 4-6
Prep time 30 minutes
Cook time 2 minutes
Total time 32 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates
Suitable for Dairy / Lactose Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Moderate Chemical
Meal type Main Dish
Misc Child Friendly, Pre-preparable, Serve Hot
By author My Mum
Easy chicken and vegetable casserole.


  • 2 Large garlic cloves (peeled and chopped)
  • 2 Medium leeks (finely chopped)
  • 2 sticks celery (finely chopped)
  • Skinless chicken breast fillets
  • 2 tablespoons plain white flour
  • Sunflower oil
  • Carrots (chopped)
  • Sweet potato (peeled and chopped)
  • Green beans (chopped)
  • Salt


  • Frozen peas


1. Preheat the oven to 180°C.
2. Brown the garlic, leek and celery in a frying pan with a little bit of oil. Transfer to a casserole dish.
3. Rinse the frying pan with some water and tip the water into the casserole dish.
4. Cut the chicken into chunks and coat in flour in a plastic bag.
5. Brown the chicken in the frying pan with a bit more oil. until crispy.
6. Rinse the frying pan again with some water and tip the water into the casserole dish.
7. Place the vegetables into the casserole dish and season with salt.
8. Bake in the oven with the lid on for 2 hours. (Thawing the peas beforehand will reduce the cooking time by about 30 minutes.)


Amines, Moderate Salicylates, Low/Moderate Glutamates

Browning meat and cooking for long periods of time increases the level of amines.  If Amines aren't tolerated cook this casserole uncovered on the stove top without browning the meat first.

Peas are moderate in glutamates.

Adjust the quantities of chicken and vegetables to suit your needs.

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