Photo by vicuschka
A mix of roasted root vegetable combine to make this casserole recipe.
Ingredients
- 1 pound cooked chicken breast, cubed
- 1-1⁄2 pounds potatoes, cubed
- 3 large carrots, sliced
- 1 medium onion, cut in quarters and sliced
- 2 small turnips, cubed
- 2 medium parsnips, sliced
- 4 cloves garlic, minced
- 1⁄3 cup olive oil
- 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
- 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
- 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried
- 1 teaspoon chopped fresh basil, or 1⁄2 teaspoon dried
- 1 teaspoon fresh thyme, or 1⁄2 teaspoon dried
- 1 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
Directions
- Preheat oven to 400 degrees Fahrenheit.
- Mix chicken, vegetables, and garlic in large mixing bowl.
- In smaller bowl, combine oil, herbs, salt, and pepper.
- Pour oil mixture over chicken and vegetables, then toss to coat.
- Spread in large casserole dish, cover, and bake for 30 minutes or until vegetables are fork-tender.
- Serve and enjoy! This casserole works well as a prepare-ahead dinner for the freezer, too.
