This chicken casserole recipe is a hearty family meal made with all the joints of chicken and plenty of vegetables. It’s comfort food packed with mushrooms, carrot, onion and celery, so it can really help you and your family up your 5-a-day intake.
Our wholesome chicken casserole recipe will serve up to 6 people, so it’s a great dish for feeding the whole family. It takes 1hr and 15 mins to cook this easy chicken casserole. So, while the chicken is in the oven you can prep another part of the meal or get something else done!
A portion of this delicious casserole works out at only 390 calories per serving and 13g of fat. Ideal if you’re trying to shed pounds in a healthy way. Love casseroles? We’ve got more great casserole recipes!
Watch how to make Chicken casserole
- 1 large 2kg (4½ 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 garnish (bay leaf, thyme, parsley stalks, black peppercorns)
- 500ml (18fl oz) chicken stock
- 300ml (½ pt) white wine
- 25g (1oz) plain flour
- 2tbsp double cream
- Chopped fresh parsley
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.
Add the carrot, celery, bouquet garni, chicken stock and wine to the chicken and season well. Cover and transfer to a preheated oven at 170ºC (325ºF, gas mark 3) for 30-40 mins.
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).
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).
Stir in the double cream, then pour over the chicken and sprinkle with some chopped parsley.
Top tip for making Chicken casserole
If you're cooking your chicken casserole with wine, try to use the same wine as the one you're drinking.
If you’re using a slow cooker to cook your casserole you can use raw chicken but you need to cook it for about 4-6 hours. Make sure you check the chicken before removing from the slow cooker. The meat needs to be white with no red meat.
If you’re cooking your casserole in the oven you may want to brown your chicken first. This means sealing the skin around the cut of chicken to make sure it is partly cooked. The juices in the casserole will cook the chicken the rest of the way through. As above make sure you check the chicken is cooked the whole way through before serving.
A chicken casserole is perfect for serving on its own - especially if your casserole has potatoes in it. If you’d like to serve your casserole with something else we’d recommend rice or a crust of freshly baked bread for dipping in the juices. You could also serve casserole with mash or just with a side of greens for even more veg. The choice is yours!
Try not to overcook your casserole otherwise you’ll end up with very chewy chicken or burnt veg at the bottom of the pot. Follow the method making sure you have the correct times and correct temperature for the casserole you’re making. When the liquid in your casserole is bubbling and steaming throughout it often means your casserole is ready to come out of the oven. If you have a food thermometer you could use this to check the temperature of the meat to see if its done.
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. It will taste just as delicious so this a great dish to make on a Sunday evening and keep for your lunches during the week – it will save you so much time and money!