Sunday, October 29, 2006

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.

Preparation time: about 40 minutes (excludes 1 1/2 hours simmering time)

Serves about 4.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

20ml (1 tablespoon) 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 large garlic clove, peeled and crushed
100g mushrooms, roughly chopped
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 3 teaspoons of the 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 remaining 1 teaspoon of oil to the pan. Add bacon, onion and carrot 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 15-20 minutes of the cooking time if the sauce has not reduced enough. Stir casserole occasionally during cooking.

Stir in cream, bring casserole back 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 sauce over chicken and sprinkle with parsley.

Store any leftover casserole in a covered container in the refrigerator or freezer.


Anonymous Anonymous said...

I'm making this tonight. Looks delicious!

7/11/06 4:50 pm  
Blogger isparkle50 said...

This recipe was a huge hit with my family.

7/11/06 10:47 pm  
Anonymous Anonymous said...

That first picture made my mouth water!

9/11/06 10:15 am  
Anonymous Anonymous said...

Fantastic recipe! My man loved it!

13/11/06 6:40 pm  
Anonymous Anonymous said...

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

5/3/07 3:24 am  
Anonymous Anonymous said...

Absolutely great! My boyfriend and I loved it!

20/3/07 3:12 pm  
Anonymous Anonymous said...

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..

25/3/07 9:30 pm  
Anonymous Anonymous said...

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!

23/5/07 8:02 pm  
Anonymous Anonymous said...

thsi looks really great for a cold winters night so im going to make tonight but im going to use judt boneless chicken breast

28/5/07 7:44 am  
Blogger Emile said...

This recipe looks so delicious we are going to cook it RIGHT NOW. And that pic...wonderful.

14/7/07 10:19 am  
Blogger Nat and Brian said...

I made this for my husband and he LOVED it! btw - your site is amazing... i never have to buy another cook book again!

14/7/07 8:49 pm  
Anonymous Anonymous said...

made it for the wife and my self loved it will make again

15/7/07 7:10 pm  
Anonymous Anonymous said...

I have made this a few times now, and everyone agrees it is delicious!

13/8/07 10:01 pm  
Anonymous Anonymous said...

Made this tonight using boneless chicken breasts and it was delicious! Great recipe thanks.

4/9/07 8:07 pm  
Anonymous Anonymous said...


24/10/07 5:20 pm  
Anonymous Anonymous said...

anon said,cooking for family at the weekend. looking forward to trying this dish. thanks.........

3/11/07 8:37 am  
Blogger FoodyThighs said...

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!

11/11/07 4:59 am  
Anonymous Anonymous said...

It was a good recipe even though I forgot the cream and the bay leaf....and used diced chicken breast.

14/12/07 11:05 am  
Anonymous Anonymous said...

Hi, can you tell me what the cream is that you use. Single, double etc. Recipies are great many thanx


3/2/08 9:03 pm  
Blogger Amanda and Debbie said...

Hi Stan,

In this recipe, we use cream with a fat content of about 35 percent. We have added this information to the recipe.

4/2/08 10:03 pm  
Blogger Unknown said...

I used thigh fillet, well-trimmed bacon and evap milk to reduce the fat content. It was still very good..

10/2/08 2:48 pm  
Anonymous Anonymous said...

Just made this for friends and they loved it. Recipe is so simple even I could make it. Thanks

3/5/08 5:20 pm  
Anonymous Anonymous said...

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...

4/5/08 6:33 pm  
Anonymous Anonymous said...

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!!!

10/5/08 10:46 am  
Anonymous Anonymous said...

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!!

21/5/08 7:55 am  
Blogger dee said...

hello, was wondering can i leave out the white wine and replace it with more chicken stock?

21/5/08 11:14 am  
Blogger Amanda and Debbie said...

Hi Dee,

Yes, that would be fine.

21/5/08 4:00 pm  
Anonymous Anonymous said...

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!

5/6/08 6:28 pm  
Anonymous Anonymous said...

This recipe sounds yummy, but am wondering if it would work in a slow cooker???

13/6/08 9:33 pm  
Anonymous Anonymous said...

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.

27/6/08 9:54 am  
Anonymous Anonymous said...

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??

28/6/08 3:21 pm  
Blogger Amanda and Debbie said...

If you omit the bacon from the recipe, we suggest that you increase the quantity of mushrooms.

1/7/08 8:40 pm  
Blogger Amanda and Debbie said...

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.

4/7/08 8:08 am  
Anonymous Anonymous said...

Lovely. 36 year old loved it as did the 7 year old. Apparently it was a 10/10!? Now that is saying something...Thanks.

4/9/08 10:58 pm  
Anonymous Anonymous said...

Thanks for a lovely recipe. I didn't have bacon but had a small chorizo in the fridge so I used that instead, also I didn't have cream but only had a tin of evaporated milk so I substituted that for the cream. Turned out very delicious. My 3 and 1 /1/2 yr old children loved it as did my husband and his family. Have you ladies ever thought of doing a series on the lifestyle food network? Your recipes are not only delicious but they work every time!!! Keep up the terrific work.

16/10/08 3:26 pm  
Anonymous Anonymous said...

Delicious and easy to make.
I did not include mushies as we dislike them.
Added celery instead.

served with mash spuds, cauliflower with cheese sauce!

23/10/08 6:04 pm  
Anonymous Anonymous said...

Ive made this heaps of times now - its become a favourite in our house. The flavours are wonderful! I generally serve it with mash spud and beans or broccoli. Anyone thinking about giving this recipe a try Id highly recommend. Thanks Amanda and Debbie for a tasty recipe.

29/10/08 11:39 am  
Anonymous Anonymous said...

I was reading the recipe over my sons shoulder while he was playing games and read the amount for the chicken stock wrong and put in 1 litre. To fix the problem I added 1/2 cup of rice and it soaked up all the excess juices and still made a nice thick casserole. I still added the cream. It tasted great. Thanks for the great recipes.

16/11/08 6:48 pm  
Anonymous Anonymous said...

Cooked the casserole for my family. Kids (6 & 3) very fussy eaters. They gobbled it up, murmuring "Ooh, it's so yummy" and "It's so delicious". This will definitely become a regular dinner menu item. Just added some more garlic since I am very partial to lots of garlic. Haha!

25/1/09 3:19 am  
Anonymous pkmum said...

Really delicious and flavoursome. Didnt have mushrooms or cream so used light evap milk and it still tasted yum. Will be a winter fav in this house.

8/5/09 9:36 am  
Anonymous Lisa said...

Beautiful casserole, so yummy, didn't even need the cream as the sauce is nice and 'creamy' already. I used diced boneless chicken thighs instead of large pieces, otherwise followed the recipe as stated. Lovely on top of fluffy basmati rice to soak up all the sauce! Thanks Amanda and Debbie :D

11/5/09 10:20 pm  
Anonymous Anonymous said...

Hi, I tested this out in the slow cooker for anyone interested... I followed the recipe in the same way, but put the chicken into the slow cooker after browning, and when the vege's were half cooked on I added them in to the SC as well. Without cleaning my pan I put in the stock, white wine, tomato paste and flour to create the 'sauce'. When happy with that I added it to the slow cooker and topped it up with water. Added a little extra stock and it turned out really, really well. Just lovely. Thanks again guys!

20/5/09 3:00 pm  
Anonymous Anonymous said...

tomato paste is uncommon in our country, can i make the paste?

29/5/09 11:22 pm  
Anonymous Anonymous said...

I made this the other night for my family and they absolutlely loved it, i also made it for my father inlaw for his birthday and he had 3 helpings, thanks for the great recipe.
I've just seen the recipe for the garlic prawns so guess what we are having for entree tonight.

3/6/09 10:26 am  
Anonymous JohnMich said...

I made this last night and the flavour was excellent. I think however that I made a mistake in using a casserole which crowded everything too much and as a consequence it did'nt end up with the creamy texture others got. Will make it again in a pan not a casserole.
As a hint I didn't dice the carrots and onions; used the pulse function on food processor to get fine dice. My wife says I'm just lazy! But she encourages my cooking....

16/6/09 1:10 pm  
Anonymous Anonymous said...

Hi there, made this tonight it was lovely. Have to be careful not to burn the flour (ahem)at that stage - great tips about adding light condensed milk, it was really creamy, great recipe. Many thanks. Served with basmati rice, yum, kitchen a bomb though :(

27/6/09 8:40 pm  
Anonymous Fkrny said...

Great thanks

7/7/09 6:41 pm  
Blogger Amanda and Debbie said...

To the person who asked about making tomato paste: Are you able to buy tomato puree?

9/7/09 10:07 am  
Anonymous Anonymous said...

My husband and I just loved this simple dish. Have made it twice now and will continue to use it again in the future. We prefer to use diced chicken breast instead though.

22/7/09 8:40 am  
Anonymous Anonymous said...

A great recipe. Done it twice now. Second time used a heaped teaspoon of smoked paprika for a nice touch. Goes well with the sauce and chicken and contrasts with the creamy texture at the end

8/8/09 1:13 pm  
Anonymous Manda said...

I have made this several times now and i just cant bring myself to share it with the kids! I even hate seeing coparent eat it. (terrible i know!) Its just that good! I add whatever vegies i have on hand (celery, zucchini, brocolli capsicum, anything really) I had to make it without tomato paste once and its was still fine. I too cant part with my wine so add extra stock.
Now i just have to learn to share! LOL

11/9/09 3:08 pm  
Anonymous Manda said...

Well Co-parent cooked this tonight and he put wine in it. I actually much prefer it without the wine.
Now to resist making this and try some other of the recipes on here i have had book marked for forever!

18/9/09 7:43 pm  
Anonymous Anonymous said...

This was very nice, I used thigh fillets & only cooked for an hour. Had heaps of leftovers so shredded the chicken next day, reheated the sauce & chicken & added a touch more wine. Made them into pasties, not a crumb left on the plates, really delicious. Well worth doubling the recipe!

19/9/09 9:19 am  
Blogger Christine Henderson said...

Great recipe...and so easy to make. I used skinless thigh fillets cut in half. Tastes as good as the photo looks!

25/10/09 8:27 pm  
Anonymous Anonymous said...

I cooked this last night and absolutely loved it. I will definately be making it more often. Since I don't take alcohol, for the white wine I used 1 part white wine vinegar to 4 parts white grape juice and it turned out great.

3/12/09 6:39 pm  
Anonymous Anonymous said...

My husband loved it - as did my 3 year old and my 7 month old had some (before adding the cream) with cous cous... and hoovered it up!
Thanks for a fabulous recipe.

6/6/10 5:44 pm  
Anonymous Carlie said...

Well, once again i have hit the jackpot with this absolutely delicious recipe... I will never use a recipe book again. I have a folder created in your names and recipes are filling it up all too quick. just perfect:)

23/6/10 5:43 pm  
Anonymous Anonymous said...

sooo yummy!

28/7/10 3:01 pm  
Anonymous Anonymous said...

Really good recipe. I actually floured the chicken before browning off and added paprika to the flour. Also I added brown sugar into the casserole! It was delicious. I serve it with rice.

29/7/10 3:44 pm  
Anonymous Anonymous said...

Absolutely stunning! I am only learning to cook, and this recipe was easy, but absolutely beautiful! Thankyou!

4/8/10 9:08 pm  
Anonymous Anonymous said...

I made this tonight for the family and it was delish. Thank you for another great recipe!

10/12/10 10:43 pm  
Anonymous Margie said...

Absolutely gorgeous. You should call it French Chicken Casserole as it definitely has a french cooking taste to it & the name Chicken Casserole doesnt do it justice.

30/6/11 8:49 pm  
Anonymous Anonymous said...

Would you still use 1Kg of chicken if you used Chicken Breasts? Or would that just space out the servings? E.G

5/8/11 1:44 pm  
Anonymous Anonymous said...

This is great - has become a regular at our house. A bit tricky to start with (just the chicken frying stage, for some reason I find this fiddly and messy!) but worth it. I serve it with either rice or potatoes and something green. Make up a double batch and store in the freezer. Delish!

10/4/12 1:28 pm  
Anonymous Anonymous said...

Hi, I have been making this recipe every week for the past year! It's a huge hit with my family - toddlers and adults alike. I omit the cream and wine and it's still amazing. THANKYOU!!!

30/4/12 9:20 am  
Anonymous Anonymous said...

I had to post and confirm that this is the best chicken casserole you will ever eat. My family was blown away by the flavour, its incredible. Well done!

16/5/12 2:27 pm  
Anonymous Anonymous said...

Hi Ladies
I'm eating dairy-free at the moment. What do you think about adding some coconut milk instead of cream?

17/5/12 11:36 am  
Anonymous Brianna P said...

This is a regular on our table now. My kids love it and ask for it often.

8/6/12 10:00 am  
Anonymous Anonymous said...

This was very yummy, will be making again for sure!

3/10/12 5:54 pm  
Anonymous Anonymous said...

Thank you .beautiful meal ..I'm interested in doubling it in the slow cooker ..any thoughts regarding liquid qiatities etc ?

16/1/13 3:09 pm  
Anonymous Anonymous said...

Beautiful winter warmer

30/6/13 7:24 pm  
Blogger Emma said...

Total comfort food! I used boned thighs for ease. Whole family loved it. I will be making this again, thanks.

1/4/15 8:52 pm  

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