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Chicken casserole

(283 ratings)

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Chicken casserole recipe
Chicken casserole recipe
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

This chicken casserole recipe is a hearty, family-sized meal perfect for making in the winter months. Its a real winter warmer packed with veggies like mushrooms, onion, celery and carrot. This chicken casserole only takes 1hr and 15 mins to cook and will serve up to 6 people. If you have any leftovers make sure you store them in an airtight container in the fridge. Use within 2 days and thoroughly reheat in the microwave or oven before serving again. This casserole would be perfect served with boiled or jacket potatoes. You can use all different cuts of chicken in this recipe try chicken breast meat, thighs or drumsticks. A portion of this delicious casserole works out at only 390 calories per serving and 13g of fat.

Ingredients

  • 1 large 2kg (4 lb) chicken, jointed into 8 pieces
  • 100g (4oz) streaky bacon, chopped
  • 25g (1oz) soft butter, plus extra for the sauce
  • 200g (8oz) small onions or shallots, whole and peeled
  • 150g (5oz) button mushrooms
  • 2 carrots, cut into chunks
  • 1 stick celery, cut into chunks
  • Bouquet garni (bay leaf, thyme, parsley stalks, black peppercorns)
  • 500ml (18fl oz) chicken stock
  • 300ml ( pt) white wine
  • 25g (1oz) plain flour
  • 2tbsp double cream
  • Chopped fresh parsley, for garnish

If you're cooking your chicken casserole with wine, try to use the same wine as the one you're drinking.

Method

  1. In a large cast-iron casserole or frying pan, heat a little oil and brown the chicken pieces all over, then transfer to a plate (you may need to do this in batches). Brown the bacon and put on the plate with the chicken. Add a knob of butter to the oil in the casserole and gently brown the onions and mushrooms, before adding the chicken and bacon back into the casserole.
  2. Add the carrot, celery, bouquet garni, chicken stock and wine to the chicken and season well. Cover and transfer to a preheated oven at 170C (325F, gas mark 3) for 30-40 mins.
  3. With a slotted spoon, transfer the chicken and vegetables to a large dish and keep warm. Mix the flour and butter together to form a paste (called a beurre manie).
  4. Bring the sauce in the casserole to the boil and add a small amount of the beurre manie to it, whisking continuously until dissolved. The mixture should begin to thicken. Add the rest of the beurre manie a little at a time until you have reached the desired thickness (you may not need all of it).
  5. Stir in the double cream, then pour over the chicken and sprinkle with some chopped parsley.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 390(kcal)
  • Fat 13.0g
  • Saturates 6.0g
  • Sugars 4.5g
  • Salt 1.4g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(283 ratings)

Your comments

Kels Yidette Taylor

I have to agree and with a heart condition its really not good because it makes me jump every time I click on the website. I love the recipes but hate the website.. Shame really,...

Rifat Siddiqi

I have just joined in, and have seen some recipes, too early to say any thing, I will try first.

Kim White

Made it and everyone lover it . My partner is a french chef and ge devoured it

Jacqui Carter

Agree wholeheartedly. I won't be back!

John Kirk

Hate this website, hence I had to abandon my intention to use this great sounding chicken recipe. Website automatically plays an advertising video with intrusive audio sound right from the outset which, if you eventually discover where to switch it off at, simply comes back again if you move the page up or down! This is bad, "Goodtoknow"! No need to battle with this, I just chose to abandon this website.

Marmite

Can the leftovers be frozen?

Joan

Anyone know if I cook it today can I reheat tomorrow? Thank you

Chris

How did you manage to joint a chicken into 8 pieces when there is only 6 joints on a chichen?

Pipsqueak

Because cream is nice in the recipe and surely people who are lactose intolerant are more than capable of leaving it out and substituting with something else.

Kirsty April Holman

This was a gorgeous recipe I made it with pheasant instead of chicken it went down very well with the family

Laura

This was pretty tasty... The casserole gravy/sauce was wonderful with the white wine flavours. I was worried it would be a little thin even with the beurre manie but it worked well and there is even some left over to make a creamy soup (adding shredded chicken breast and some more mushrooms) or for a chicken and rice style dinner acting as a gravy... would definitely recommend this.

Spicysteve

This is a really easy dish to make. I find leaving the lid off for the last 30 mins, leaves the chicken nice and crispy

Jolene goodtoknow Editor

did you know... this is our top-rated chicken recipe according to goodtoknow users!

goodtoknow Recipes ed

Hi jayprime, Feel free to adapt this recipe and add in a clove of crushed garlic when you're browning the onions and mushrooms. The juices from the chicken make this quite a creamy recipe already so you only need a very small amount of double cream. Dairy-free will do just as well. And hi to John! We have some slow-cooked meal ideas here: http://www.goodtoknow.co.uk/recipes/pictures/14551/15-slow-cooked-meals but if you want to try out this chicken casserole in your slow cooker, it would work very well. At stage two add everything to your slow cooker and cook on low for 7-8 hours, or until the chicken is tender. Then continue with the recipe as before. Good luck!

jayprime

What! No garlic? And what is the point of two tablespoons of double cream? For those of us unable to deal with dairy products, might as well forget the double cream and use some soya milk or goats milk instead. And maybe use some dairy free Pure instead of butter.

john sexton

Please are there any recipes for slow cooker use thank you

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