Everyone loves chicken casserole, it's a real pleasure to come back to on a winters evening. I remember so many times setting it cooking and then going out for a walk on a crisp winters afternoon and returning with pink cheeks and cold fingers to a bowl of steaming chicken casserole. This version includes beans which add a nice texture and are nutritious, they also have a low GI rating, meaning they fill you up for a long time. If you are on a diet use skinless chicken pieces. The quantities shown in this recipe serve 4.

Ingredients

• 1 large Onion, chopped
• 2 cloves Garlic, finely chopped
• 300g Potatoes, peeled and diced
• 200g Swede, peeled and diced
• 2 Carrots, sliced
• 1 stick Celery, sliced
• 1 Leek, sliced
• 600g Boneless, skinless chicken pieces
• 2 tbsp Fresh thyme, chopped
• 2 tbsp Fresh rosemary, chopped
• 600ml Chicken stock
• 400g tin Butter beans
• Flour, to thicken

Method

1. Place all the ingredients apart from the beans and flour into a covered casserole dish.
2. Place into an oven at 160 degrees C and cook for 2 hours. Stirring occasionally.
3. Remove the casserole from the oven and add the drained butter beans and flour to thicken the gravy.
4. Return the casserole to the oven for 10 minutes to warm the butter beans, and serve as required.