Faster Chicken Stew (Casserole)

Here is a Faster Chicken Stew (Casserole) that you can prepare in about 30-40 minutes:

Ingredients

• 2 tablespoons olive oil
• 1 pound (about 450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 can (15 oz) diced tomatoes, drained
• 1 cup frozen peas (optional)
• 2 cups cooked rice or pasta (optional, for serving)

Instructions

1. Sauté Chicken:

   • In a large pot or casserole dish, heat the olive oil over medium-high heat.
   • Add the chicken pieces and season with salt and pepper. Cook until browned, about 5-7 minutes. Remove the chicken and set aside.

2. Sauté Vegetables:

   • In the same pot, add the onion, garlic, carrots, celery, and red bell pepper. Sauté for about 5 minutes until the vegetables start to soften.

3. Add Broth and Seasonings:

   • Pour in the chicken broth and stir in the thyme and rosemary. Bring the mixture to a boil.

4. Combine and Simmer:

   • Return the chicken to the pot and add the drained diced tomatoes. Reduce the heat to low and simmer for about 15-20 minutes, until the chicken is cooked through and the flavors meld.

5. Add Peas (Optional):

   • If using frozen peas, stir them in during the last 5 minutes of cooking.

6. Serve:

   • Serve the stew on its own or over cooked rice or pasta for a heartier meal.

Tips

• Feel free to add any other vegetables you like, such as potatoes or green beans.
• You can also add herbs like parsley or basil for extra flavor before serving.

Enjoy your faster chicken stew!