How To Make Chicken Casserole, Vegetarian Casserole

How To Make Chicken Casserole, Vegetarian Casserole

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How To Make Chicken Casserole, Vegetarian Casserole

preparation time: 20 Minutes Chicken Casserole Cooking time: 60 Minutes Recipes Serves 4 Ingredients: 8 chicken thighs (skinned) 100g streaky bacon 250g carrots  250g swede 150g button mushrooms 1 clove of garlic  2 leeks Vegetable oil for frying 450ml chicken stock 2 tbsp plain flour Salt and pepper to taste

From Patricia

This is probably the best chicken casserole recipe I've made.

There are a wide range of chicken casserole recipes, they vary according to national and even regional preferences, most good cooks will have their own tried and trusted chicken casserole recipe. I think of chicken casserole as a warm and filling meal with all the taste and goodness of root vegetables, this is the basis for this recipe.

You can however use a wide range of produce according to your own preference to give the dish a more spring/summer feel. For example add washed baby spinach, fresh chives or pak choi and stir in a few minutes before the dish is ready to come from the oven. For an even healthier chicken casserole omit the bacon from this recipe and reduce the vegetable oil to the bare minimum. For a vegetarian casserole you can replace the meat in this recipe with a substitute like bean curd or quorn.

Cooking Instructions:

1. Cut the bacon into small pieces.
2. Peel the; carrots, leeks and swede, then chop them into small pieces squares (about 1in or 3 cm).
3. Wash the mushrooms and dry thoroughly and then cut in half, peel and crush the garlic.
4. Heat the oil in a large frying pan, add the chicken and fry for 5 to 6 minutes on a medium heat until golden brown. Remove the chicken from the frying pan and put in an oven proof casserole dish.
5. Put the onions and bacon, into the frying-pan, fry for a few minutes until the onions are soft, remove from the heat, sprinkle with the flour add the garlic, swede and carrots also a little of the chicken stock stir and mix making sure the mixture is smooth, return to the heat and add the rest of the chicken stock, bring to the boil stirring occasionally.
6. Pour all the contents from the frying pan into the casserole dish with the chicken, stir well and put into a pre heated 200°C/400F/Gas mark 6 for 60 minutes until the chicken and vegetables are thoroughly cooked.