Chicken Casserole Recipe

Chicken Casserole

This delicious chicken casserole recipe makes a tremendous midweek meal and it is also wholesome. Make a hearty fowl dinner for the circle of relatives using our collection of comforting one-pots, casseroles, tagines, and stews best for cold evenings. A chicken casserole that the kids will love. Can be made ahead of time and frozen. First-rate for leftovers.


Chicken Casserole


Ingredients of Chicken Casserole

  • 1 tbsp olive oil
  • 1 kg hen portions (eight in total), along with thighs and drumsticks
  • 1 onion, finely sliced
  • 2 garlic cloves, crushed
  • 2 celery sticks, thickly sliced
  • 2 carrots cut into 2cm (3⁄4in) chunks
  • 2 leeks, reduce into 2cm (3⁄4in) chunks
  • 600 g (1lb 6oz) potatoes peeled and reduce into large chunks
  • 1-degree tbsp plain flour
  • Six hundred ml (1 pint) warm chicken inventory
  • 2 rosemary sprigs
  • Half of a lemon


Method of Chicken Casserole

Warmness oil in a massive, flameproof casserole. Season chicken pieces and brown throughout for 10min. dispose of and set aside. Drain fats from the pan – there have to be around 75ml (3fl oz). Pour just 1tbsp oil again into the pan and discard the relaxation. Preheat oven to two 100ºC (108ºC fan oven) marks 6.

Add the onion, garlic, celery, carrots, leeks and potatoes to the pan, and cook, stirring, for 5-10min. Stir inside the flour, cook for 2min, then pour in the inventory. Season nicely, and then go back the browned hen to the pan. Add the rosemary, squeeze over the juice from the lemon half and add the squeezed lemon half of into the pan. Cowl and produce the casserole to the boil.

Prepare dinner inside the oven for 25-30min till the hen is cooked thru and the sauce is piping hot and thickened.


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