Creamy Chicken and Vegetable Bake

by Christoff van Wyk

This easy dish makes a nice family meal. You can easily scale it up or down to suit the number of mouths to feed. You can also add any other roast vegetables you may have lying around.

Prep: 20 mins | Cook: 60-90 mins| Serves: 3-4 people


  • 6 chicken pieces
  • 6 baby potatoes, halved
  • 3 large carrots, sliced
  • ½ broccoli, chopped
  • ½ cauliflower, chopped
  • 125g white button mushrooms, halved
  • 250ml fresh cream
  • a packet of Knorr Thick White Onion Soup
  • ½ cup of chicken stock
  • 1 sprig of fresh thyme
  • salt and pepper to taste


Preheat oven to 200°C and prepare a large baking tray.

Place the vegetables in the bottom of the baking tray.

Season the chicken pieces with salt, pepper and thyme and place on top of the vegetables.

Mix the fresh cream, Knorr Thick White Onion Soup and chicken stock and pour over the chicken and vegetables.

Cover the dish with tinfoil and put in the oven for 60-90 minutes or until the chicken is cooked through and the potatoes are fork-soft. Serve with a side of rice or couscous.

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