Chicken casserole

(298 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

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.


  • 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.


  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
(298 ratings)

Your comments

comments powered by Disqus

FREE Newsletter