EASY CHICKEN CASSEROLE RECIPE

EASY CHICKEN CASSEROLE RECIPE Our straightforward list of the best chicken casserole recipes has something for everyone, whether you are looking for a noodle dish with a bit of spice or a simple, conventional chicken casserole that is creamy and delicious and will please everyone.

It is an adaptable dish, and if you want to kick it up a notch, add some grated cheese at the end for added flavor, some hot mustard powder, or whole grain mustard to taste.

The recipe for Creamy Chicken and Mushroom Casserole is a hidden gem. A dish known as “Chicken Gloria” will win you over. This baked chicken is a reader favorite and the perfect party food.

WHAT INGREDIENTS ARE NEEDED FOR EASY CHICKEN CASSEROLE RECIPE DISH?

• Eight skin-on, bone-in chicken thighs (about 850g / 1lb 14oz)
• 1 tablespoon of sunflower or olive oil
• One finely chopped onion
• Four slices of smoked bacon, about 2 cm thick.
• If they are larger, cut the mushrooms in half or quarters. 150 g/512 oz.
• Peel and cut three medium carrots into about 1.5cm/5/8in slices.
• All-purpose flour, 20 g/3/4 oz. (about 2 tablespoons)
• 1 tablespoon. Leaves of fresh thyme or 1 tsp. of dried thyme
• 18 fl heated chicken stock in 500 ml (made from 1 stock cube)
• One medium leek, trimmed and cut into roughly 1cm/2 thick pieces.
• Freshly ground black pepper and salt

THE MOST EFFICIENT WAY TO MAKE CHICKEN CASTROL:

Set the oven to Gas 5 and 190C/170C Fan. Sprinkle the chicken thighs liberally with black pepper and a little salt.

EASY CHICKEN CASSEROLE RECIPE Cook the chicken, skin side down, for 7-8 minutes, or until the skin is nicely browned, in the hot oil in a large non-stick pan. After turning three minutes longer on the other side. Place on a plate.

Add the onion, bacon, and mushrooms, then heat the pan. Fry, stirring frequently, for 4-5 minutes over medium-high heat or until lightly browned. Pour into a small, covered bowl or oven-safe pan. Combine the flour and carrots by mixing thoroughly.

Sprinkle with thyme, and gradually pour in the stock, friend recipe mixing thoroughly after each addition. Add the chicken pieces back to the pan and then cook slowly. Place the lid on the pan.

Cooking in the oven should take 45 minutes. After removing from the oven, add leeks. Return the dish to the oven for another 15 minutes, or until the chicken and leeks are cooked through and the sauce is thick. Serve it

CAN I USE CHICKEN BREAST INSTEAD?

You can use chicken slices or cut-up chicken thighs instead. You can use chicken strips without slicing them.

CAN I DO THIS IN ADVANCE?

After preparing and combining the chicken and mushrooms, refrigerate. Prepare the sauce, combine it and bake the next day according to the instructions.

HOW WELL DOES CHICKEN CASSEROLE REHEAT?

Yes, you can reheat baked and chilled chicken casserole in the oven. Simply cover with foil and bake at 325F for about 20 minutes or until hot. Alternatively, reheat over low heat, stirring occasionally, until hot.

CAN CHICKEN CASSEROLE BE FROZEN?

Yes! The leftover chicken casserole can be frozen. One of my readers shared her technique and said, “It works! I took the pan out of the freezer, left it in the fridge for most of the day, and then heated it in the oven at 350 for about 40 minutes.

DO YOU USE A SLOW COOKER OR CROCKPOT TO COOK?

EASY CHICKEN CASSEROLE RECIPE One of our readers had fantastic success using a multi cooker/slow cooker: sear the chicken in the bottom of the slow cooker using the Sautee function, and then remove it. After sautéing the onions and mushrooms, add the chicken back to the pan. Cook the chicken in the slow cooker for five hours on low after mixing the sauce ingredients in a pan and pouring them over the chicken.

Chicken Casserole

Recipe by Alexandra Jo

Servings

8

servings

Prep time

10

minutes

Cooking time

45

minutes

Ingredients

• Eight skin-on, bone-in chicken thighs (about 850g / 1lb 14oz)

• 1 tablespoon of sunflower or olive oil

• One finely chopped onion

• Four slices of smoked bacon, about 2 cm thick.

• If they are larger, cut the mushrooms in half or quarters. 150 g/512 oz.

• Peel and cut three medium carrots into about 1.5cm/5/8in slices.

• All-purpose flour, 20 g/3/4 oz. (about 2 tablespoons)

• 1 tablespoon. Leaves of fresh thyme or 1 tsp. of dried thyme

• 18 fl heated chicken stock in 500 ml (made from 1 stock cube)

• One medium leek, trimmed and cut into roughly 1cm/2 thick pieces.

• Freshly ground black pepper and salt

Directions

• Set the oven to Gas 5 and 190C/170C Fan. Sprinkle the chicken thighs liberally with black pepper and a little salt.
• Cook the chicken, skin side down, for 7-8 minutes, or until the skin is nicely browned, in the hot oil in a large non-stick pan. After turning three minutes longer on the other side. Place on a plate.
• Add the onion, bacon, and mushrooms, then heat the pan. Fry, stirring frequently, for 4-5 minutes over medium-high heat or until lightly browned. Pour into a small, covered bowl or oven-safe pan. Combine the flour and carrots by mixing thoroughly.
• Sprinkle with thyme, and gradually pour in the stock, mixing thoroughly after each addition. Add the chicken pieces back to the pan and then cook slowly. Place the lid on the pan.
• Cooking in the oven should take 45 minutes. After removing from the oven, add leeks. Return the dish to the oven for another 15 minutes, or until the chicken and leeks are cooked through and the sauce is thick. Serve it.

Nutrition

• 520 Calories | 29g Total Fat | 27g Protein | 37g Total Carbohydrate | 2g Sugars

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