Chicken Casserole Recipe
This tasty chicken casserole consists of tender chicken pieces in a creamy bacon, mushroom and white wine sauce. We serve it with creamy mashed potato, steamed green vegetables, and crusty bread to mop up the sauce.
Serves 4-5.
15ml (3 teaspoons) oil
1kg skinless chicken pieces (we use a combination of breasts, thighs, drumsticks and wings)
100g bacon, chopped (we use shortcut bacon pieces and remove excess fat and rind)
1 medium (about 150g) onion, peeled and finely diced
1 medium (about 120g) carrot, peeled and finely diced
1 clove garlic, crushed
100g button mushrooms, halved
18g (1 1/2 tablespoons) plain flour
10ml (2 teaspoons) tomato paste
125ml (1/2 cup) white wine
312ml (1 1/4 cups) chicken stock
1 bay leaf
62ml (1/4 cup) cream (35 to 40 percent fat)
Salt and pepper
Chopped parsley, to garnish
Heat oil in a large, heavy-based frying pan or saucepan over medium-high heat. Add chicken to pan and brown pieces on all sides (this should take about 10 minutes). Don’t overcrowd the pan when frying; if necessary, fry the chicken in two or more batches, adding more oil if required.
Remove chicken from pan and set aside.
Reduce heat to medium. Add some more oil to the pan if needed. Add bacon, onion and carrot to the pan and cook, stirring, until onion has softened (about 2 minutes).
Add garlic, mushrooms, flour and tomato paste and cook, stirring, for 1 to 2 minutes.
Gradually stir in wine and chicken stock. Increase heat to high and continue stirring until the mixture simmers.
Return chicken to the pan and add the bay leaf. Cover pan (have the steam vent on the lid open) and reduce heat so that the mixture is simmering. Simmer for about 1 1/2 hours, or until chicken is tender and sauce has reduced. You may need to remove the lid for the last 10-15 minutes of the cooking time if the sauce has not reduced enough. Stir casserole occasionally during cooking.
Just before serving, stir in cream, bring casserole to the simmer, and then turn off the heat. Season to taste with salt and pepper. Remove bay leaf and place chicken on serving plates. Spoon over sauce and sprinkle with parsley.
Store any leftover casserole in a covered container in the refrigerator or freezer. © www.exclusivelyfood.com.au
33 Comments:
I'm making this tonight. Looks delicious!
This recipe was a huge hit with my family.
That first picture made my mouth water!
Fantastic recipe! My man loved it!
i hope it tastes as good as it looks, i am hungry and my mouth is watering. i showed the picture to my son and husband and they cant wait to try it
Absolutely great! My boyfriend and I loved it!
I have just made this, but trimmed down the fat. Instead of thickened cream I used Nestl'e light and creamy evaporated milk(in tin). It was very nice. Also I diced up some potatoes (partly cooked first)
and put that in as well. It was very tasty and my family enjoyed it very much. Thanks for all the great recipes..
I made this tonight. It was pretty easy to make and was a great hit with my husband. It was really yummy. I will definitely be trying this recipe again!
thsi looks really great for a cold winters night so im going to make tonight but im going to use judt boneless chicken breast
This recipe looks so delicious we are going to cook it RIGHT NOW. And that pic...wonderful.
I made this for my husband and he LOVED it! btw - your site is amazing... i never have to buy another cook book again!
made it for the wife and my self loved it will make again
I have made this a few times now, and everyone agrees it is delicious!
Made this tonight using boneless chicken breasts and it was delicious! Great recipe thanks.
this was a beautiful and delicious the best tasting cassarole i HAVE HAD.THE REVIEW I GOT FORM MY FAMILY WAS AMAZING THEY LOVED IT TO DEATH.I AM GOING TO MAKE IT FOR MY WEDDING.WELL IM DEVRODED RIGHT NOW BUT I WILL GET REMARRIED BECAUSE OF THIS ONE DISH
anon said,cooking for family at the weekend. looking forward to trying this dish. thanks.........
I made this a week ago, it was so good I'm making it again tonight, Classic british recipe for a cold winter night. delicious!
It was a good recipe even though I forgot the cream and the bay leaf....and used diced chicken breast.
Hi, can you tell me what the cream is that you use. Single, double etc. Recipies are great many thanx
Stan
Hi Stan,
In this recipe, we use cream with a fat content of about 35 percent. We have added this information to the recipe.
I used thigh fillet, well-trimmed bacon and evap milk to reduce the fat content. It was still very good..
Just made this for friends and they loved it. Recipe is so simple even I could make it. Thanks
Hi Another simply fantastic recipe.
I made this last night and I was so pleased with how great it tasted.
I added a diced celery stalk, used red onion and omitted the mushrooms (didn't have any) and I used vegetable stock and sweet sherry (couldn't part with my wine):)and it was delicious... Also, I used a light sour cream to thicken the sauce and tossed some baby spinich in just before serving to add colour. Just fabulous...
hi, we made this recipe in a campoven. Browned the chicken Breast and just chucked the rest in all together (except cream and parsley) yummmmy. Baby spinish was lovely - thanks for the tip!!!
I made this, like someone else here commented, with boneless chicken breasts and just cooked for a little less time ... I also added a small finely chopped piece of celery and I served it on a bed of mixed wild rice with a dark green side salad - it was awesome -thank you so much I will be making it again and again!!
hello, was wondering can i leave out the white wine and replace it with more chicken stock?
Hi Dee,
Yes, that would be fine.
I made this tonight, using some smoked bacon. The smokiness of the bacon added another dimension of flavour. It was delicious! Even my two and half year old girl loved it, with some spiral pasta mixed through. You have to love a meal that suits everyone at your table!
Thanks for the awesome recipes!
This recipe sounds yummy, but am wondering if it would work in a slow cooker???
I also used smoky bacon (by accident) and gave the dish an even more 'French' style. Safeway have their own brand of wood-smoked bacon.
this recipe looks absolutley yummy, and reading the comments looks like its a big hit. I was wondering since I don't eat bacon, what can you recommend to replace it or will the recipe be still as yummy if I just simply leave the bacon out??
If you omit the bacon from the recipe, we suggest that you increase the quantity of mushrooms.
To the person who asked about making this casserole in a slow cooker: We think this recipe would be suitable for a slow cooker. However, we haven't tested the casserole in a slow cooker (we don't own one) so we can't advise on the cooking time or any other changes you might need to make. If you do try it, please let us know how it turns out.
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