Posts Tagged ‘Irish Chicken Casserole’

life-is-not-a-dress-rehearsal[1]My life has many mottos. For example:

Be Positive.

Go For It.

Stop Complaining and Start Doing.

Be the Change You Wish to See.

This is Not a Dress Rehearsal.

Sleep is One of God’s Greatest Gifts.

Everything in Moderation.

It’s all about Love.

Life is Short.


But the one motto I find myself quoting the most is:


Which is exactly what I said to a friend recently when she asked if I wanted a copy of one of her “famous” recipes. What? Me? Want a great recipe…duhh! Of course I want it! I’m not too proud to serve my family a meal that’s been tried-and-tested and family-approved by someone I call friend.

Sure, not having to reinvent the wheel at supper time is what has kept my little family well fed this past {crazy busy} month! If I’d been left to my own devices, we’d have had more takeaways and pre-prepared meals than I care to admit.

DSC_0289 (2)

Last night, after having driven back and forth to the kids’ school not once, not twice, but three times, I came home and whipped up a chicken casserole made famous {in our home} by my girlfriend Linda Maguire. I have no idea where she got the recipe from or what it was originally called but it was/is delicious. Even better is that it’s simple to make: only one pot, no fussy ingredients, and not a lot of time spent in the kitchen. This is definitely my kind of recipe and it leads me to one final motto for today…


Linda Maguire’s Chicken Casserole

Serves 4


4 skinless chicken breasts

1 onion, diced

2 carrots, peeled and diced

2 sticks of celery, diced

1 cup frozen peas

2 cups/1 pint good quality chicken stock

2 tablespoons olive oil


1. Heat the olive oil in a large stock pot on moderate heat.  Add the chicken and cook until all sides are lightly browned.

2. To the pot add the onions, carrots and celery and cook until softened.

3. Add the chicken stock.  Be sure to fully cover the chicken breasts in the stock.  If the suggested 2 cups/1 pint is not enough, add more.

4. Bring to the stock to a boil, reduce to a simmer, cover, and cook for 45-50 minutes or until the chicken is fully cooked.

5. Add the frozen peas to the casserole and cook for another 5-10 minutes.  Serve immediately over mashed potatoes, couscous or slices of warm rustic bread.

Read Full Post »

%d bloggers like this: