READY IN 1 hr
45 mins
Chicken Casserole Recipe

Chicken Casserole

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

A casserole is an easy way to cook since, once prepared, it almost looks after itself and leaves you free to prepare vegetables or desserts. This beautiful Chicken Casserole has a taste of bacon, mushrooms and shallots, baked into a bubbling main dish perfect for cold evenings.

      Preparation Time: 15 Minutes

      Cooking Time: 1 Hour 30 Minutes

Ingredients for Chicken Casserole

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
3 lb
oven-ready chicken
2 tablespoons
flour
 
salt and pepper
1 tablespoon
butter
5 rashers (slices)
streaky bacon
2 oz
mushrooms
1
shallot
20 fl oz
chicken stock **

 

How to Cook Chicken Casserole

  1. 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.
  2. 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.
  3. ** 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 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.
 
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Reviews of Chicken Casserole

Rating 5 out of 5 - Many cooks will make this recipe again 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!
(4 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again 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.
(4 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again 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.
(2 reviews)

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