Olive & Mushroom Chicken Casserole recipe

Preparation Time: 15 minutes | Cooking Time: 50 minutes

This yummy chicken casserole has very few ingredients, is quick to make and makes use of some storecupboard ingredients. Perfect with garlic bread or roast potatoes.


  • 4 chicken legs, skin removed, ready to cook
  • 300g mushrooms
  • 500g jar garlic and herb passata (or add garlic and herbs to normal passata)
  • 1 tbsp. oil
  • 1 chicken stock pot or cube
  • 100g pitted black olives
  • Small handful freshly chopped parsley
  • Black pepper


  1. Thinly slice the mushrooms. Heat oil in a large frying pan. Add the mushrooms and cook until browned and softened. Add the chicken and brown on either side.

  2. Add the passata, chicken stock, olives and a good pinch of black pepper. Cover and simmer for 40 minutes or until tender. To serve, sprinkle with parsley.

For extra depth of flavour, throw some red wine into the pot with the passata. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment: