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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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ chicken cut into 4 pieces
  • 1 Tbsp olive oil
  • 1 red onion finely chopped
  • 2 cloves garlic minced
  • 1 Tbsp fresh rosemary leaves chopped
  • 1 tsp fresh thyme leaves
  • 1 Tbsp fresh tarragon chopped (or 1 tsp dried oregano)
  • 1 carrot cut into bite-sized pieces
  • 1 small broccoli broken into florets
  • 750 ml chicken stock
  • 100 g Brussels sprouts kale, or green beans
  • 1 tin cannellini beans drained and rinsed
  • Fresh parsley chopped (to serve)

Method
 

  1. 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.
  2. 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.
  3. Pour in the chicken stock and bring to the boil. Return the chicken pieces to the pan, cover, and cook gently for 30 minutes.
  4. Stir in the broccoli florets and Brussels sprouts (or kale/green beans). Cover again and cook for 10 minutes until the vegetables are tender.
  5. Add the drained cannellini beans and cook for a further 5 minutes to warm through.
  6. Scatter with freshly chopped parsley and serve hot, either on its own or with crusty bread.