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Photo of Hungarian-style chicken casserole by WW

Hungarian-style chicken casserole

Total Time
45 min
15 min
30 min
Get cosy in the kitchen with this delicious chicken casserole


Reduced fat oil spread

1 tbs

Skinless chicken breast

600 g, halved diagonally

Brown onion

2 medium, thinly sliced


2 clove(s), crushed

Shortcut bacon

2 slice(s), sliced

Smoked paprika

1 tbs, sweet

Fennel seeds

1 tsp

Canned diced tomatoes

400 g, with basil and garlic

Salt reduced chicken stock

1 cup(s), (250ml)

Extra light sour cream

cup(s), (80g)

Dry pasta

150 g, fettuccine, high-fibre

Green string beans

300 g

Fresh flat-leaf parsley

¼ cup(s), chopped


  1. Melt the canola spread in a large saucepan over medium-high heat. Cook chicken for 5 minutes or until browned all over. Remove from pan.
  2. Add onion, garlic and bacon to pan. Cook, stirring, for 5-7 minutes or until softened. Add paprika and fennel seeds. Cook, stirring, for 1 minute or until fragrant.
  3. Add tomato and stock and bring to the boil. Return chicken to pan. Reduce heat and simmer, uncovered, for 12-15 minutes or until chicken is cooked and sauce thickens. Stir in half the sour cream.
  4. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions until tender. Drain. Boil, steam or microwave beans until just tender. Drain.
  5. Divide pasta, beans and chicken casserole among serving plates. Top with parsley and remaining sour cream.