Ingredients for Chicken Casserole
Currently displaying quantities in US Imperial Measurements
How to Cook Chicken Casserole
- Season the flour with salt and fresh pepper. Joint the chicken and dip the joints in the seasoned flour to coat them entirely. Cut the bacon into small strips about ½" (1cm) wide. Peel and chop the shallot. Wash and slice the mushrooms.
- Melt the butter in a flameproof casserole dish and gently fry the bacon, mushrooms and shallot for a few minutes. Add the chicken joints and fry until hey are golden brown on all sides, turning them as required. Add enough hot chicken stock to just cover the chicken pieces then simmer for 1 - 1½ hours until tender. Re-season if required and serve straight from the casserole.
- ** If you don't have time or the inclination to make chicken stock, you can substitute chicken stock cubes dissolved in 20fl oz (600ml or 1 pint) of hot water.
GRAHAM'S HOT TIP:
To use some of the remaining stock in the casserole as a thick gravy (or sauce), place sufficient into a pan and bring to the simmer. Mix 1 teaspoon of cornflour (cornstarch or wheat starch) with 1 tablespoon of water in a cup, then add this, little by little to the pan, stirring all the time until the gravy (sauce) is to the required consistency.
Reviews of Chicken Casserole
September 26 2014
This is absolutely delicious. Everyone I have ever served it to has loved it. I use celery salt, and add in a small bag of defrosted frozen broccoli florets. Bravo!
marc (4 reviews)
July 07 2014
This is pretty good, and my family really enjoys it. I've made it several times because it gets rave reviews. However, I gave it four stars instead of five because I made a few changes, mainly adding a stick of chopped celery to the casserole. It turned out pretty darn good, and my whole family enjoyed it. It was also pretty easy to make, and is fairly easy to adjust to suit your tastes so I'd definitely recommend it.
jayne (4 reviews)
March 13 2014
Awesome casserole. I made this for two different families last week and for ourselves. I used the hot tip and thickened up the gravy and everything got rave reviews, even from the youngsters. I used 4 boneless skinless breasts instead of a whole jointed chicken, but I don't think that was relevant one way or the other. The recipe is simple but awesome.
minimo (2 reviews)
What To Eat Tonight
Italian food has a great reputation for a very good reason - it's great food! Don't miss the chance to cook Italian with us.
These are the recipes that our editors have branded as being Top Choice. Perfect for one of many different reason, but always perfect!
Hall of Fame is a very rare accolade that we offer only to the ultimate recipes that deliver something very special. Not many make it!
Other Chicken Recipes
Chicken Korma is a beautifully tasty, mild and creamy Indian dish originating from South or Central Asia
Chicken Tikka originates from the northern part of India and is not just popular in India but worldwide. Easy both on the palate and the pocket
Pepper Chicken Chettinad is from the southern tip of India from the state of Tamil Nadu, which is known for its earthy and spicy dishes.