Chicken and Potato Casserole

2nd October, 2017

Serves 4


4 chicken breasts
1 tbsp rapeseed oil
2 Low FODMAP chicken stock cubes
2 large carrots
2 celery sticks
2 parsnips
5 spring onions, sliced (using only the green part)
2 tbsp corn flour
400g baby potatoes, washed and halved
1 tbsp Low FODMAP grainy mustard
Handful freshly chopped herbs, like parsley or chives


Put the kettle on.

Chop the chicken breasts into cubes.

Heat the oil in a large saucepan and fry the breasts to quickly brown.

Prepare the vegetables; peel and chop the carrots and parsnips, wash and chop the spring onions and celery.

Stir in the green of the spring onion with the corn flour and stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle. Add the carrots, parsnips and baby potatoes, bring to a simmer. Cover and cook for 20-30 minutes until all the veg has softened to your liking.

Season and stir in the mustard, herbs and some seasoning before serving for a tasty winter warmer.

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