Chicken Casserole

A Classic Of Kentish Cooking

One of the benefits of chicken casserole recipes is not only to have a delicious meal but also select a blend of ingredients and a method of cooking that will effectively cook themselves, without much intervention from the cook. This means there's a much greater emphasis on the quality and blend of the ingredients rather than the skill of the cook. The technique is different to a pot roast or even a chicken stew. Usually full of flavour and warming, the quality of the casserole is usually revealed by the bouquet as much as the taste. All the successful recipes are stored in the Recipe Directory.

A Vegetarian Casserole

You can adapt the recipe for vegetarians by substituting quorn pieces instead of chicken or even by simply adding a few boiled potatoes (more details below).

chicken casserole recipe

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 tsps plain flour
Salt and pepper to taste

From Patricia

"This is probably the best and simplest chicken casserole I've made."

There are a wide range of ways to make chicken casserole, they vary according to national and even regional preferences, most good cooks will have their own tried and trusted chicken casserole dish. 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 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.