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Cheesy chicken casserole


  • Preheat oven to 160°C fan forced (180°C normal).
  • Heat a thin layer of oil in a large pan (that can go into the oven) and brown the chicken all over. Remove the chicken and set aside. 
  • Add the celery, carrot, parsnips, onion, garlic and ginger to the pan. Mix well and cook until reasonably tender, scraping the pan as you do so and adding a little more oil if needed. Then add the curry spices, turmeric and cumin. Mix well to toast. Add the stock and salt, and stir.
  • Return the chicken to the pan in one layer. Bring to the boil, cover and cook in the oven for 30 mins. Taste the sauce for seasoning and then mix in the coriander. Arrange the tomatoes neatly on top and sprinkle with cheese and a little cream. Then cook in the oven for 15-20 mins until the tomatoes collapse a bit and the cheese is golden and bubbling. 
  • Serve with steamed rice or potatoes and a green salad on the side.


  • olive oil 
  • 600 gm boned, skinless chicken thighs, halved
  • 1 celery stalk, diced
  • 1 medium carrot, diced
  • 2 parsnips, diced
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 1 large knob ginger, grated
  • 2 tspn curry spices 
  • 1 tspn turmeric
  • 1 tspn ground cumin
  • 2 cups chicken stock
  • a good pinch of sea salt flakes
  • 2 tbsp chopped fresh coriander
  • 4 red tomatoes, cored & sliced
  • grated tasty cheese
  • cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm