This chicken casserole recipe is cheap, easy and perfect for freezing in batches
If you’re looking for a comforting family meal that’s easy to prep ahead or batch cook, this casserole is perfect. We’ve used a whole chicken which is jointed into pieces but you can use thighs or drumsticks if you prefer. The recipe can be cooked in the oven or a slow cooker if you prefer.
Ingredients
- 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 garni (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
WEIGHT CONVERTER
Method
- Heat the oven to 170C (150 C fan, Gas 3). 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. Fry the bacon until golden and crisp and put it on the plate with the chicken. Add 25g 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 place in the oven to cook for 30-40 minutes.
- With a slotted spoon, transfer the chicken and vegetables to a large dish and keep warm. Mix the flour and the remaining 25g 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.
Watch how to make our chicken casserole recipe
Top tips for making this chicken casserole recipe
Read our guide on how to joint a chicken before you start this recipe. Once you’ve mastered this basic butchery you will never go back to buying portioned chicken pieces. Using a whole chicken is more cost effective and you’ll have a carcass which is perfect for making the best homemade chicken stock.
How do you know when the chicken casserole is done?
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 meat thermometer you could use this to check the temperature of the chicken. Try not to overcook your casserole otherwise you’ll end up with very chewy chicken or burnt veg at the bottom of the pot.
How do you store leftover casserole?
If you have any leftovers, make sure you store them in an airtight container in the fridge. Use within two days and thoroughly reheat in the microwave or oven before serving again.
How do you make this chicken casserole recipe in a slow cooker?
If you're planning to make yours in a slow cooker, follow step 1 and then add the remaining ingredients apart from the cream to your slow cooker.
Give everything a good stir and cook on high for 3-4 hours, or on low for 6 hours. stir in the cream before serving and sprinkle more parsley.
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 it from the slow cooker. The meat needs to be white with no red meat and should be 75C when probed with a meat thermometer.
What is a bouquet garni?
This is a french cooking term which refers to a small bunch of herbs which are tied together to add flavour to soups, sauces and casseroles. The bundle of herbs, most commonly parsley, bay, and thyme, are tied with twine and are used to infuse the dish but can be easily removed before eating.
Why shouldn’t you overcrowd the pan?
For the best flavour and results, it’s important to brown the chicken in batches. Overcrowding the pan will reduce the temperature of the pan and the meat will be more likely to stick and less likely to achieve a caramelised, golden colour.
“I love to eat casserole with some warm crusty bread to soak up the sauce and some steamed greens on the side for an extra boost of veg. For a heartier option opt for mashed potatoes, chips or even roast potatoes if you’ve got the time.”
We’ve cooked this recipe in the oven but there are slow cooker instructions too. If you don’t have one, read our in-depth review of the Ninja Foodi Mini 6-in-1 Multi-Cooker OP100UK.
For a lighter option, try our healthy chicken casserole recipe or this French chicken casserole is a great option for dinner parties. We’ve also rounded up the best slow cookers if you’re looking to invest in a new piece of kitchen equipment.
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