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CHICKEN CASSEROLE RECIPE

Chicken Casserole For Mobiles
This chicken casserole has excellent flavour and it's very easy to cook, almost foolproof! It freezes well and the bones can be made into the stock for a delicious chicken soup.

Preparation
Cooking
Freeze
Difficulty
Servings

30 minutes
1 hour
Yes
Easy
4

Equipment For Chicken Casserole
1 Medium Casserole Dish / oven proof pan
A large sized frying pan

Ingredients
Chicken Breasts
Onions
Mushrooms
Carrots
Garlic cloves
Smoked bacon
Red wine
Chicken stock
Thyme
Flour (any)
Olive oil
Salt and pepper

Amount
4 cut into halves
2 medium
2 large ones
3 medium
2 medium
8 slices
240ml / 1 cup
200ml (fresh or 2 stock cubes)
¼ teaspoon dried / ½ teaspoon fresh
¾ level tablespoon
3 tablespoons
To taste

Chicken casserole cooked

Expert Advice For Chicken Casserole
Instead of chicken breasts you can buy a whole chicken (2 kilo / 4.5lbs) and joint it into breast, leg and wing portions. See our full site here for details of how to joint a chicken.

STEP1 - PREPARE CHICKEN CASSEROLE

Onions - top and tail, peel and cut into quarters.
Mushrooms - wash, peel and roughly chop.
Carrots - wash, cut in half lengthwise then slice.
Garlic - top and tail, peel then either crush or finely chop.
Bacon - chop each slice into small pieces

STEP 2 - FRY OTHER INGREDIENTS

Start the oven off at 220°C / 425°F / Gas Mark 7
Add the remaining olive oil to the pan.
Stir in the flour for 2 minutes.
Add the bacon, carrots and onions and fry for 5 minutes stirring often.
Add the mushrooms and fried chicken and fry for 5 more minutes.

STEP 3 - INTO THE OVEN

Pour the contents of the frying pan into the casserole dish.
Pour in the wine, stock, garlic, thyme, salt and pepper into the casserole dish.
Give it all a good stir, cover with a lid and place in the oven for 45 minutes.

STEP 4 - SERVE

When the chicken casserole is cooked, taste and stir in any salt and pepper to taste.
Serve this chicken casserole with peas or green beans.
A full bodied red wine makes a delicious accompaniment.