Customer Care 1-800-667-8280

Sumptuous Autumn Chicken and Vegetable Casserole

8 (2-piece) servings


No Added Sugars

Nutritional Facts Per Serving

26.5 g
10.1 g
1.7 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 408
  • Fat 28.1 g
    • Saturated   6.8 g
    • + Trans 
  • Cholesterol 113 mg
  • Sodium   424 mg
  • Carbohydrate 10.1 g
    • Fibre   1.7 g
    • Sugars  
  • Protein 26.5 g
    • Vitamin A 39 %
    • Vitamin C 8 %
    • Calcium 4 %
    • Iron 19 %


Place an oven rack in the lowest part of the oven. Preheat the oven to 450 degrees F. Line a large, sided baking sheet with parchment paper. Generously season the chicken with salt and pepper and set, placing the thighs skin-side down, on the baking sheet. Roast 10 minutes. Remove the chicken from the oven and turn the pieces over. Roast 15 minutes more. Divide the chicken between 2, 9- x 13-inch baking dishes. Reduce the oven temperature to 325 degrees F.

Heal the oil in a wide pot set over medium to medium-high heat. Add the leeks, mushrooms, carrot and celery and cook until tender, about 5 minutes. Mix in the garlic and flour and cook, stirring, until the flour is well incorporated. Stirring steadily, slowly mix in the stock, and then the wine. Add the sage and bring to a simmer; season with salt and pepper. Divide and pour the mixture over the chicken. Cover and bake the chicken 60 to 70 minutes, or until the chicken is very tender. Sprinkle the chicken with the peas, heat them through a few minutes and serve.

Serving Suggestions

Serve the chicken with rice, noodles or a potato side dish created from a recipe in our website collection, such as Mashed Potato Bake with Gouda Cheese and Herbed Breadcrumb Topping.

Related Recipes