Chicken & Pumpkin Casserole


Time Taken:

1 hour




4 chicken breasts

1 box of mushrooms (roughly 10-15 mushrooms)

1 brown onion

600g pumpkin (roughly)

2 garlic cloves

2 heaped Tsp mixed herbs

2 chicken stock cubes

700ml boiling water

2 TBsp cornflour (optional, makes a thicker sauce)

Salt and pepper


Peel and crush the garlic. Dice the onion. Peel and roughly chop the pumpkin. Quarter the mushrooms.

In a large frying pan, add 1 TBsp oil and fry the chicken on a medium heat until browned on both sides.

Remove the chicken from the pan and set aside. Add the onion, mushrooms, pumpkin and a splash of water. Simmer for 5 minutes with a lid on.

Add the boilling water, stock cubes, mixed herbs and a gernerous seasoning of salt and pepper. Simmer for 5 minutes.

Add the chicken and simmer for 20 minutes until the chicken is cooked.

Mix the cornflour with 3 TBsp water until smooth. Stir into the pan quickly and the sauce will thicken. Enjoy!