Everyone needs a tasty chicken casserole recipe at hand. The perfect antidote to a chilly day, this hearty recipe makes a fabulous family meal as it is filled with healthy chicken and seasonal vegetables. It can also easily be rolled out for entertaining and can be kept in the freezer as an emergency go-to if needs be. However it is so easy to knock up that you get it ready in less than an hour and be cosy ready. You can use any cuts of chicken but we like to use proper joints and throw in a few extra chicken breasts half way through. That then suits those who like dark meat and those who do not. We have both in our family so it serves all easily. For us, mash is king but it is equally delicious with a baked potato or you could even serve it with rice if you prefer. If you have any leftovers (a rare occurrence in our house I’m afraid but then we are suitably greedy) then you can store them up to 48 hours in the fridge. If you are going to freeze, then obviously ensure you are not already using thawed chicken and make sure it is stone cold before boxing it up in the frost. Use within one month.

What You Need

  • 1 large chicken, jointed
  • 1 packet of bacon lardons or chopped back bacon
  • 25g soft butter softened
  • 1 onion, finely chopped
  • A large handful of button mushrooms, cleaned
  • 2 carrots, cut as you prefer (are you a button or a coin cutter?)
  • 1 bay leaf
  • A couple of sprigs of Thyme
  • 500ml good quality chicken stock (home-made or Knorr)
  • Glass of red or white wine
  • 25g plain flour
  • Chopped fresh parsley to serve

A chicken casserole recipe is a culinary necessity. It is utterly delicious, relatively healthy and can be eaten alone or with a band of friends and family.  This one is easy. We hope you enjoy it.

What To Do

  1. Pre-heat your oven to 180ºC
  2. In a large casserole dish, heat a little oil and brown the seasoned chicken until golden brown and then transfer to a separate plate.
  3. Add a small knob of butter and brown the onions and bacon before adding the chicken back into the pan.
  4. Throw in your glass of wine to loosen any lovely sticky sediment attached to the bottom of the pan (this has all the taste).
  5. Add the carrots, mushrooms and herbs plus the chicken stock and place the lid on the dish.
  6. Transfer to the oven for 30-40 mins.
  7. After this time, remove the dish from the oven and transfer the chicken and veg to a warm plate.
  8. Mix your flour and butter together to from a thick paste (for Masterchef purposes this is called a beurre mainie).
  9. As you bring the sauce to the boil, add the paste and whisk continuously until the mixture begins to thicken and go lovely and glossy. If it is too thick, add a little water or more stock until your required consistency.
  10. Put the chicken and vegetables back into the sauce and serve with your preferred side.