Chicken & Thyme Casserole

Chicken & Thyme Casserole
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Prep Time: 10 minutes
Cook Time: 1 hour
Servings (editable): 4
Author: Katie @ The Daily Menu


  • 1 kg Skinless Chicken Thighs
  • Salt/Pepper
  • 1 Onion
  • 2 Garlic Cloves
  • 2 Carrots
  • 2 Kumara
  • 2 c Frozen Green Beans
  • 2 tsp Chicken Stock Powder
  • 1 tsp Dried Thyme
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tbsp Cornflour
  • 4 Potatoes
  • 1/4 c Milk
  • 1 tbsp Butter


  • Season the chicken thighs with salt and pepper. Add to a large casserole dish
  • Slice the onion and crush the garlic cloves. Add to the casserole dish
  • Peel and dice the kumara and carrots, add to the casserole dish
  • Add the green beans to the casserole dish
  • Add the chicken stock powder, dried thyme, onion powder, garlic powder and cornflour to a bowl, add 1c of water and mix with a fork. Pour into the casserole dish
  • Cover the casserole dish with a lid or tinfoil and bake for 1 – 1 1/2 hours (stir occasionally). Remove the lid for the last 15 minutes of cooking time
  • Peel and dice the potatoes, add to a saucepan and cover with water. Bring to the boil and simmer for 20 minutes. Drain the water and mash with the butter and milk, season with salt and pepper
  • Serve