Gluten-free Chicken and Vegetable Casserole

Chicken and vegetable casserole is a very simple, easy and delicious dish to cook in one pot. It has flexibility of choice in both chicken meat (breast or thigh; fillets or pieces with bones) and vegetables.


Ingredients: for 4-5 serves

  • 3 chicken skinless maryland  fillets
  • 3 medium carrots
  • 2  onions
  • 3-4 celery sticks
  • 1 potato
  • 1 red capsicum
  • 1 zucchini
  • 7-10 mushrooms
  • 1 table spoon of garlic and chili peppers paste
  • 1/2 tea spoon fennel seeds
  • 1/2 tea spoon coarse grounded black pepper
  • salt to taste
  • 2 table spoons of light sour cream
  • table spoon of olive oil
  • dill to garnish (optional)


  • heat olive oil in deep and wide pan or casserole dish, add fennel seeds
  • chop vegetables and add them to the pan, each portion cooks while another portion is chopped
  • start with onions, followed by carrots and then celery, add seasoning, all cooking is done with the lid, on low heat
  • add diced chicken pieces,  stir chicken and vegetables
  • add potato, garlic and chili paste and ground pepper
  • add chopped red capsicum, followed by mushrooms. Stir everything together
  • finally add sour cream and chopped zucchini
  • add final seasoning to taste and cook on low heat, covered for 20-30 min, depending on size of chicken pieces, and until carrots and potato are soft

Casserole is partly cooked in juices, produced by vegetables, and partly steamed. If the amount of liquid produced by vegetables is not enough, add some water, to be on the safe side. Chicken and vegetable casserole can be served as is, or with steamed rice. To make the dish heartier more potatoes, canned cannelloni or red kidney beans can be added. Beans have to be drained and washed.


I often add gluten free pasta to chicken and vegetable casserole 10 min  before it is ready, to absorb extra liquid and to introduce some carbs to the dish. Pasta cooks in the sauce, and absorbs liquid in the process. Capsicum and chili-garlic paste gives the dish sweet intense flavour, which is balanced by mushrooms and sour cream, and creates very comforting delicious meal for the whole family. Variations in vegetables can be only restricted by your imagination. Only a very little amount of water can be used, if any, when cooking casserole.  Onions, celery, mushrooms, zucchini and capsicum produce plenty of juices. When cooking casserole on low heat covered with lid, evaporation of these juices is limited. By the time  casserole is ready there are still some sauce left.



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