Chicken and beans casserole with greens
If you’re looking for a comforting chicken casserole recipe that’s wholesome, budget-friendly, and packed with nutrients, this chicken and bean casserole with greens is the perfect choice. Made with just half a chicken, this dish proves you don’t need a lot of meat to create a hearty family meal. By combining tender chicken pieces with creamy cannellini beans, fresh vegetables and aromatic herbs, you’ll have a warming one-pot dish that’s both healthy and satisfying.
What makes this casserole so great is its versatility. You can use whatever greens you have on hand – Brussels sprouts, kale or green beans all work beautifully. The beans add extra protein and creaminess, while the seasonal veggies provide flavour, texture and colour. With just a handful of simple ingredients and one heavy-based casserole dish, you can create a nutritious dinner for four that’s perfect for busy weeknights or relaxed weekend meals.
Serve it on its own as a complete meal, or with crusty bread to soak up the flavoursome broth.
Ingredients
Method
- Cut the chicken into 4 pieces. Heat the olive oil in a large, heavy-based casserole dish and brown the chicken pieces lightly on all sides. Remove and set aside on a plate.
- Add the chopped onion to the dish and sauté for about 5 minutes until softened. Stir in the garlic, rosemary, thyme, tarragon (or oregano), and carrot, cooking for 1–2 minutes until fragrant.
- Pour in the chicken stock and bring to the boil. Return the chicken pieces to the pan, cover, and cook gently for 30 minutes.
- Stir in the broccoli florets and Brussels sprouts (or kale/green beans). Cover again and cook for 10 minutes until the vegetables are tender.
- Add the drained cannellini beans and cook for a further 5 minutes to warm through.
- Scatter with freshly chopped parsley and serve hot, either on its own or with crusty bread.