Chicken casserole
A simple one-pan dish with chicken, carrots, onions and stock.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 25g carbs · 5g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Sainsbury's, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Morrisons |
|---|---|---|
| Chicken breast filletsuse 650g | 4 × £2.75210g · £1.31 per 100g | 2 × £2.51330g · £0.76 per 100g |
| Carrotsuse 200g | £0.55500g · £0.11 per 100g | £0.761.5kg · £0.05 per 100g |
| Red onionpack 1kg · use 1 | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Semi skimmed milkuse 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Chopped tomatoesuse 400g | 2 × £0.45227g | 2 × £0.39220g · £0.18 per 100g |
| Basket total (full packs) | £14.25 | £8.36 |
| Cost of what this recipe uses | £9.83 | £6.06 |
| Per serving | £2.46 | £1.52 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 190°C/170°C fan/gas 5. Cut the chicken breast fillets into bite-sized pieces, weighing 650g in total. Peel and chop the carrots into 1cm pieces, weighing 200g. Peel and finely chop the red onion, weighing 100g. Season the chicken, carrots, and onion with salt and black pepper.
- Heat 1 tbsp of vegetable oil in a large ovenproof dish (about 20cm) over medium heat. Add the chicken and cook for 5 minutes, stirring occasionally, until lightly browned. Remove the chicken from the pan and set aside.
- In the same pan, add the carrots and onion. Cook for 5 minutes, stirring occasionally, until the carrots are softened and the onion is translucent. Stir in the chopped tomatoes and cook for a further 2 minutes.
- Return the chicken to the pan, along with the semi-skimmed milk (100ml). Stir well to combine. Transfer the mixture to a large ovenproof dish. Bake for 25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Once baked, remove the casserole from the oven and season to taste with salt and black pepper. Stir in any additional herbs or spices if desired.
- Serve the chicken casserole hot, with steamed rice or crusty bread to soak up the sauce. Garnish with fresh parsley or spring onions if available.
Tips
- To make this recipe cheaper, use chicken thighs instead of chicken breasts, or swap the semi-skimmed milk for a low-fat alternative.
- To batch-cook and portion this casserole for the week, prepare the recipe as directed and divide the mixture into 4 individual ovenproof dishes. Freeze the dishes as soon as possible, then defrost in the fridge and reheat only once, until steaming hot throughout.
- To reheat the casserole safely, place the frozen dish in the microwave and heat on high for 2-3 minutes, stirring halfway through, or in a preheated oven at 190°C/170°C fan/gas 5 for 20-25 minutes, until steaming hot throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Carrots · about 300g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Semi skimmed milk · about 900ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).