Delicious Chicken & Vegetable Casserole

This is a superb dish for big or small gatherings! A real hunger buster & a great comfort eat!


  • 600 g Irish Chicken Fillets diced
  • 3 Carrots peeled and cubed
  • 100g Mushrooms
  • 1 small Leek washed and sliced
  • 2 Thyme
  • 1 large Onion diced
  • 2 cloves Garlic diced
  • 2 tablespoons of Frozen Peas (Optional)
  • 2 Tablespoons of Sweetcorn (Optional)
  • 25 g Avonmore Butter
  • 1 tbsp Olive Oil
  • 25 g Plain Flour
  • 500 ml Chicken Stock
  • 100 ml Avonmore Fresh Milk
  • 100ml Avonmore Cooking Cream
  • 2 tsp Wholegrain Mustard
  • Black Pepper
  • Parsley chopped to garnish


  1. Heat a large saucepan with the oil and butter, add the chicken and cook gently for 4-5 minutes until coated all over.
  2. Season lightly at this stage with pepper and then add in the carrots, mushrooms, leeks, garlic and onion and continue to cook for a further 3 or 4 minutes.
  3. Sprinkle in the plain flour. Allow flour to coat mixture & then add in the milk and chicken stock along with the thyme sprigs and stir continuously.
  4. Next add Avonmore Cooking Cream & stir until the mixture begins to thicken.
  5. Add in Sweetcorn & Frozen peas if using.
  6. Add in the wholegrain mustard, place a lid on the saucepan, reduce the heat to a gentle simmer and simmer for approximately 20-25 minutes until both the chicken and vegetables are cooked through.
  7. Stir occasionally during the cooking process to prevent the mixture from sticking to the bottom of the saucepan.
  8. Boil potatoes or rice while casserole is cooking. Once Casserole is done, garnish, just before serving, with some freshly chopped parsley & Serve!

Cooking Tips

A great dish to freeze, make some extra casserole & have in the freezer for a later date.

If cooking for young children, they may prefer less or no mustard.

3.03 avg. rating (60% score) - 33 votes

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