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Chicken Casserole recipe without using a hob?

Hello, I've recently moved into a new house and wanted to cook something nice for the other half. I was thinking chicken casserole as got lots of veg to use up. Only thing is i have a built in oven and haven't got round to putting the hob onto it yet as the tops of unit isn't cut so i was wondering can i still cook the chicken/veg etc without frying/boiling it all and just out them all in the pot and cook or any other recipe ideas? Many Thanks

Public Comments

1. just put it all in an oven proof dish with some stock and cook it that way or in a slow cooker if you have one simples
2. 1 small head of cabbage sliced thin or shredded 1 pound ground beef or turkey or chicken 1 can red beans 1 box beef stock 1 large can tomato sauce 1 can chopped tomatoes 2 onions sliced thin 2 cloves garlic minced or 1 teaspoon or garlic powder Salt, pepper Brown meat off lightly and drain off any fat. Layer all ingredients in Crock pot and then pour liquid over all If not covered add water, stir and put on low for about 8 hours. If you want to cook it faster, sauté cabbage and onions after browning meat and add to crock pot and put on high for about an hour. You don't have to precook meat, it wil just take longer in the crock pot
3. Recipe for Chicken casserole with lemon and rosemary dumplings This serves two greedy people. The recipe is easily stretched with extra vegetables, stock and/or spelt For the casserole 50g of spelt (dry weight) **[Spelt's "nutty" flavor has long been popular in Europe, where it is also known as "Farro" (Italy) and "Dinkle" (Germany). In Roman times it was "Farrum", and origins can be traced back early Mesopotamia. Spelt (Triticum spelta) is a ancient and distant cousin to modern wheat (Triticum aestivum). Spelt is one of the oldest of cultivated grains, preceded only by Emmer and Elkorn. ] 1 medium sized leek, cut into thin slices 1 carrot, peeled and cut into 1 cm cubes 500ml chicken stock 1 bay leaf Black pepper A handful leftover roast chicken For the dumplings 90g breadcrumbs (about a cup) 2 heaped tbsp half-fat crème fraiche 2 heaped tbsp grated parmesan 1 medium egg zest of one lemon 1 heaped tsp finely chopped rosemary needles Preheat the oven to 180 C, 350 F Bring a pan of water to the boil, add the spelt and simmer for 20 minutes. While the spelt is cooking you can make the dumplings. Place all of the dumpling ingredients together in a bowl and combine together using your hands. Split the dumpling mix into 6 similar sized chunks and roll each one into a ball. Warm the stock on the hob using a oven-safe pan. Add the leek, carrot and bay leaf to the stock along with any leftover chicken if using. Bring the stock up to simmering point. Place the dumplings lightly on top of the simmering casserole (tip: drizzle or spray each dumpling lightly with olive oil to help them brown nicely). Place the pan containing the stew and dumplings in the oven and cook for 25 minutes or until the dumplings are golden on top. ENJOY!