• 8 Skinless Chicken Drumsticks
  • 1 onion, diced
  • 1 carrot, peeled and sliced
  • 2 stalks celery, sliced
  • 1 parsnip peeled and sliced
  • 420g can Creamy Chicken Condensed Soup
  • 1 cup water or white wine
  • 1 Tbsp chopped fresh thyme or 1 tsp dried thyme
  • 1/2 cup lite sour cream, optional


Heat a dash of oil in a non-stick frying pan and brown the chicken. Remove and place in oven-proof casserole dish.

Add onion, carrot, celery and parsnip to pan and cook for 2 minutes or until just starting to brown. Pour in Creamy Chicken Condensed Soup, water or wine and thyme and mix thoroughly.

Pour into casserole dish. Cook in an oven preheated to 180°C for 1 ½ hours. Remove from oven and stir in sour cream, if using. Serve casserole with cheesy mashed potatoes (if desired) and extra green vegetables.

Crock pot/Slow Cooker Instructions:

Prepare the recipe following step 1 and place in a slow cooker with the remaining ingredients but omit the water. Stir to combine and cook on LOW for approx 8 hours. Stir in sour cream if using and serve as directed above.

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