Comfort Food Comeback: The Chicken Casserole Winning in Kitchens

As the chill of July mornings lingers and families seek warmth at the dinner table, one humble dish is making a bold return: the chicken casserole.

Once considered old-fashioned, this rich, one-pot meal is finding its way back into modern kitchens, and for good reason.

A casserole is a one-dish baked meal made by combining a mix of ingredients, usually a protein (like chicken or beef), vegetables, a starch (like potatoes, pasta, or rice), and sometimes a sauce or cheese, and then baking it in the oven until everything is cooked through and the top is golden or bubbling.

Key Features of a Casserole:

One-dish meal: Everything is cooked together in one pan (often called a casserole dish).

Baked: Typically cooked in the oven.

Balanced: Includes carbs, protein, and veggies.

Versatile: You can use whatever ingredients you have, perfect for leftovers.

Comfort food: Warm, filling, and often creamy or cheesy.

Food blogger and home chef Rachel Maina, who recently shared her chicken casserole recipe on social media, says the response has been overwhelming.

“People want easy, wholesome meals that still feel special. Chicken casserole is comforting, customizable, and surprisingly affordable,” she says.

The Chicken Casserole That’s Winning Hearts

Whether you are cooking for picky toddlers or a hungry crowd, this recipe is a guaranteed hit. Bonus? It uses pantry staples and can be made in under an hour.

Ingredients:

500g boneless chicken thighs or breasts, chopped

2 medium onions, diced

3 garlic cloves, minced

2 carrots, sliced

1 cup green peas or mixed vegetables

2 large potatoes, cubed

1 tablespoon tomato paste

1 teaspoon paprika

1 teaspoon dried thyme or rosemary

1 stock cube (chicken or vegetable)

1½ cups water or chicken broth

Salt and pepper, to taste

2 tablespoons cooking oil

Instructions:

Brown the Chicken

Heat oil in a large pot. Add chicken pieces and sear until lightly browned. Remove and set aside.

Sauté the Veggies

In the same pot, sauté onions, garlic, and carrots until soft. Add tomato paste, paprika, thyme, and the stock cube. Stir until fragrant.

Simmer the Casserole

Return the chicken to the pot. Add potatoes, peas, and water or broth. Stir gently.

Cook Low and Slow

Cover and simmer on low heat for 35–40 minutes, or until the potatoes are tender and the sauce thickens.

Taste and Serve

Adjust seasoning with salt and pepper. Serve hot with rice, chapati, or crusty bread.

Chef’s Tip:

“You can throw in any vegetables you have, spinach, bell peppers, even leftover cabbage,” Rachel suggests.

“It’s a great way to reduce food waste.”

What Nairobians Are Saying:

“It reminds me of my grandmother’s Sunday stew, but easier!” – Sheila M., Westlands

“Perfect for batch cooking. I had leftovers for two days.” – Tom O., Buruburu

As food prices continue to rise, hearty one-pot meals like chicken casserole are proving to be both budget-friendly and satisfying.

“It’s the kind of dish that brings people together,” says Rachel.

“And in today’s world, we need more of that.”