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Easy chicken casserole
Learn how to make an easy chicken casserole with our step-by-step video recipe from Jamie's parents Sally and Trevor Oliver
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Serves: 6
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Prep time: 20 mins
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Cooking time: 50 mins
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Total time: 1 hr 10 mins
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Costs: Mid-price
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Skill level: Easy peasy
Ingredients
Serve this chicken casserole with mashed potato or steamed rice.
- 2 chicken stock cubes
- 1 tablespoon olive oil
- 12 chicken thighs, preferably higher welfare, boned and skin off
- 4 rashers of smoked streaky bacon, the best quality you can afford, sliced
- 1 medium onion, peeled and diced
- 2 medium leeks, washed, trimmed and sliced
- 1 red pepper, deseeded and sliced
- 200g swede, peeled and diced
- 1 small sweet potato, peeled and diced
- 150g button mushrooms, wiped clean and halved
- 2 heaped dessertspoons plain flour
- a few sprigs of fresh tarragon, leaves picked and roughly chopped
- a pinch of black pepper
Method
- Preheat the oven to 180ºC/350ºF/gas 4. Dissolve the chicken stock cubes in 800ml boiling water. Add the olive oil to a deep casserole pan on a medium heat. Add the chicken and bacon and cook for 10 minutes, or until lightly coloured. Transfer them to a plate lined with kitchen paper to drain, leaving the fat behind in the pan. Add the onion, leek, pepper, swede, sweet potato and mushrooms to the pan and cook for 10 minutes or until soft but not coloured.
- Add the flour and cook for a further 2 minutes, stirring all the time – this should make a thick paste. Pour in the chicken stock and return the chicken and bacon to the pan. Bring to the boil then stir through the tarragon and pepper. Cover with a lid and cook for 25 to 30 minutes, or until the chicken is falling apart. If the sauce needs thickening, reduce on the hob for a few minutes before serving.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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