Chicken casserole

  • 1 hr cooking
  • Serves 4
  • Print


Chicken casserole
  • 1 tablespoon olive oil
  • 8 (1kg) chicken drumsticks
  • 1 medium_piece (150g) brown onion, chopped coarsely
  • 150 gram button mushrooms, quartered
  • 2 clove garlic, crushed
  • 2 tablespoon tomato paste
  • 400 gram can diced tomatoes
  • 1 cup (250ml) chicken stock
  • 2 sprigs fresh thyme
  • 1/3 cup (70g) bottled char-grilled vegetables, drained, chopped coarsely
  • cheesy polenta
  • 3 cup (750ml) milk
  • 3/4 cup (125g) polenta
  • 1/4 cup (20g) parmesan cheese, finely grated


Chicken casserole
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Heat oil in large flameproof dish, cook chicken, in batches, until browned.
  • 3
    Cook onion, mushrooms and garlic in same dish, stirring, until onion softens. Add paste, undrained tomatoes, stock, thyme and chicken, bring to the boil. Cover, transfer to oven, bake 25 minutes. Uncover, bake about 20 minutes or until chicken is cooked through. Remove and discard thyme.
  • 4
    Meanwhile, make cheesy polenta, place milk in medium saucepan, bring to the boil. Gradually stir polenta into milk. Reduce heat, simmer, stirring, about 10 minutes or until polenta thickens. Remove from heat, stir in cheese.
  • 5
    Add char-grilled vegetables to remaining tomato mixture, season to taste. Divide polenta into serving bowls, top with tomato mixture and remaining chicken.


You could use mixed char-grilled vegetables from a delicatessen instead of the bottled variety. This recipe is best made just before serving, it's not suitable to freeze as the mushrooms will become tough and rubbery.

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