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Chicken and Vegetable Casserole

Chicken and Vegetable Casserole

Casseroles are a delicious meal to make ahead of time and freeze into portions. In addition this is the perfect meal for those who enjoy meal prep for the busy week ahead.


  • 1 tablespoon olive oil
  • 600 grams chicken thigh fillets, quartered
  • 1 red onion, chopped
  • 2 large carrots, peeled, halved & thickly sliced
  • 2 cloves garlic, crushed
  • 2 tablespoons plain flour
  • 2 tablespoons chilli pesto
  • 1 1/2 cups chicken stock
  • 1 red capsicum, chopped
  • 375 ml can light coconut and creamy evaporated milk
  • 150 grams green beans, trimmed & halved
  • 2 tablespoons chopped fresh parsley leaves


  • Heat oil in a heavy-based, flameproof casserole dish, over medium-high heat. Cook chicken in batches, for 5-6 minutes or until browned. Transfer to a plate.
  • Heat remaining oil in a dish. Add onion. Cook, stirring for 3 minutes or until softened. Add carrot. Cook, stirring for 5 minutes or until just starting to brown. Add garlic. Cook, stirring for 1 minute or until fragrant. Add flour. Cook stirring for 1 minute. Stir in pesto and stock. Bring to the boil.
  • Return chicken to the dish and reduce heat to low. Simmer, covered, for 45 minutes.
  • Add capsicum and simmer uncovered for 15 minutes.
  • Add milk and beans. Season with salt and pepper, and simmer for 5 minutes.
  • Stir in parsley.

    Serves 6
** recipe adapted from
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