Chicken and Root Vegetable Casserole Recipe

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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.
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Mother Earth News Gardening
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