Chicken and Bean Casserole

This super simple chicken casserole is good comfort food, but with no potatoes!


I love a good potato-loaded meal as much as anyone, but if you are looking for something a bit different then beans are a great option. They are pretty cheap and, if you buy the canned variety, they require very little in the way of preparation.

This casserole can be put together from start to finish in less than 90 minutes, which isn’t too bad. It could also be made in a slow cooker instead of a conventional oven, which is great if you want a meal to be ready when you get home.

I used chicken thighs with the bones still intact because they are cheaper and help keep the pieces of meat together. You can use chicken breasts or boneless thighs if you like.

Ingredients – serves 6:

  • 2 tbsp olive oil
  • 6 chicken thighs, skin removed but bone in
  • 1 onion, thinly sliced
  • 1/2 cup chicken stock (I used salt-reduced)
  • 800g/28 oz can diced tomatoes
  • 800g/28oz can cannellini beans, drained and rinsed
  • 12 fresh sages leaves, finely chopped
  • black pepper, to season
  • cooked green beans, to serve


  • Heat your oven to 200C/180C fan forced/390F.
  • Put 1 tbsp of the oil in a large flameproof casserole dish for which you have a lid, and then place over a medium heat on the stovetop. (I used my large cast iron casserole dish.)
  • Put half the chicken pieces into the dish and brown on each side before removing to a plate. Repeat with the remaining chicken.
  • Put the remaining oil into the casserole dish and then cook the onions for 2-3 minutes or until softened.
  • Add the chicken stock and stir to deglaze the pan.
  • Add the diced tomatoes and cannellini beans and stir to mix. Bring to the boil.
  • Once the liquid is boiling, return the chicken to the casserole dish and add the sage. Make sure that the chicken is submerged in the sauce.
  • Put the lid onto the casserole dish and then carefully transfer the dish to the oven.
  • Cook for 60 minutes, stirring a couple of times.
  • Check that the chicken is cooked through by removing a piece from the sauce and piercing the thickest part with a knife – the juices should run clear.
  • Serve the casserole topped with freshly cracked black pepper. Green beans are an ideal side and a piece of crusty bread is also good to mop up the sauce 🙂
  • Enjoy!


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