Photo of Greek chicken casserole by WW

Greek chicken casserole

Points® value
Total Time
55 min
25 min
30 min
Using tinned artichoke hearts is much easier than preparing fresh ones – they add a delicious, nutty flavour to this dish.


Chicken leg, skinless, meat only, raw

8 medium, edible part


1 large, sliced

Carrots, raw

1 medium, peeled and finely chopped


2 clove(s), finely chopped

Tinned Tomatoes

1 can(s), small

Oregano, fresh

½ tablespoon(s), chopped, chopped

Ground Nutmeg

½ teaspoon(s), level

Artichoke hearts, cooked

200 g, rinsed and drained

Parsley, fresh

1 tablespoon(s)


  1. Mist a large saucepan with cooking spray and heat over medium-high heat. Season the chicken to taste, then cook it in 2 batches, turning, for 5–7 minutes or until browned. Transfer to a plate.
  2. Add the onion, carrot and garlic to the pan and cook, stirring, for 5 minutes or until softened. Return the chicken to the pan, add the tomatoes, oregano and nutmeg, and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes or until the chicken is cooked through.
  3. Squeeze any excess liquid from the artichokes and cut in half. Add to the pan and cook for 1–2 minutes or until heated through. Season to taste and serve sprinkled with the chopped parsley.