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One-pan chicken & bean casserole

One-pan chicken and bean casserole

Total Time
20 min
10 min
10 min
Tasty and so easy to prepare, this hearty one-pan dinner is topped with herb-flecked crumbs, then toasted under the grill for a crispy, golden finish.



2 large, coarsely chopped

Cooked skinless chicken breast

2 cup(s), chopped, (320g)

Basil pesto

50 g

Canned cannellini beans, rinsed, drained

2 400g can

Fresh breadcrumbs

100 g, (see tip)

Fresh flat-leaf parsley

2 tbs, chopped, plus extra to serve

Vegetable oil

2 tbs

Garlic granules

½ tsp, or powder

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large ovenproof non-stick frying pan with oil and heat over a medium-high heat. Cook zucchini, stirring occasionally, for 5 minutes or until light golden and starting to soften. Stir in chicken, pesto, beans and ½ cup (125ml) water. Season with salt and pepper. Simmer for 2 minutes or until sauce thickens, adding a splash more water if sauce seems too dry.
  2. Meanwhile, preheat oven grill to medium. Combine breadcrumbs, parsley, oil and garlic powder in a small bowl. Scatter crumb mixture over chicken and bean mixture in pan. Place pan under preheated grill and cook for 2-3 minutes, until topping is golden. Sprinkle with extra parsley to serve.


PREP TIP: You’ll need about 2½ slices of bread to get 100g fresh breadcrumbs.