This creamy Chicken Casserole is a comforting family favourite. It’s easy enough for a midweek dinner, but delicious enough to impress!
Is there anything more comforting as a hearty winter warmer than classic Chicken Casserole?
Filled with juicy chicken and vegetables in a creamy sauce, we manage to get a real depth of flavour here, all in one pot.
Allowing some time to let it bubble in the pan is the secret to its success, the rest is a winning combination of a simple but delicious ingredients.
Why you’ll love this Easy Chicken Casserole recipe
SO easy to make
Hearty, comforting, healthy and delicious
Perfect for batch cooking or making ahead
What makes this the best Chicken Casserole?
I know this dish in the UK is different from the version that’s more common in other parts of the world, from Coq au Vin to Chicken Cacciatore and lots of types in the US.
This classic British version, which is usually made in one pot and involves meat in gravy/sauce and vegetables, and an earthy flavour from the herbs and root veg.
It dates back centuries and was invented as a way to make ingredients go further.
For this, we’re adding a deepening of flavour with bacon lardons and mustard, plus creme fraiche for creaminess, but it still has that unmistakable and comforting British simplicity!
Chicken Casserole Ingredients
- Chicken thighs – These should be boneless and skinless. You could use chicken breast in this recipe, but it won’t be as tender when cooked in the same way.
- Smoked bacon lardons – Using smoked bacon pieces adds SO much flavour and a little extra texture too, but you can use unsmoked if you prefer.
- Vegetables – Onions, celery and carrots.
- Dried thyme – Make sure this isn’t from a pack that’s been open at the back of the cupboard for years as it really loses its flavour!
- Plain flour – This helps to thicken the sauce.
- Hot chicken stock – You can use homemade or from a stock cube.
- Mustard – Wholegrain works well as it adds an extra texture and makes the sauce look pretty. A little Dijon/French mustard is fine if you don’t have wholegrain. Please do add this as it really enhances the flavour.
- Crème fraiche – Stir this in at the end to get a lovely creamy sauce.
- Parsley – To garnish.
- Sea salt and freshly ground black pepper – Season to taste.
Substitutions
- Vegetables – As well as carrots, you can add other suitable vegetables of your choice, but be careful not to overcook anything that’s not a root veg.
- Gluten free – You can make this a gluten free Chicken Casserole by using gluten free plain flour instead and making sure your stock is suitable too. Most mustards are GF but always double check.
Leftovers & Storing
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving.
In the freezer Chicken Casserole is perfect for batch cooking or freezing leftovers. Label it up and defrost thoroughly before heating up again.
What to serve with Chicken Casserole
A side of Colcannon mashed potatoes is perfect, but you could also try other potato styles (Sautéed Potatoes or just boiled).
Also green veggies such as peas or broccoli.
More classic comfort food recipes…
Slow Cooker Beef
Slow Cooker Beef Stew
Slow Cooker
Slow Cooker Leg of Lamb
Comfort Food
Easy Chicken Pie {with Bacon & Puff Pastry}
FAQs
You follow my Slow Cooker Chicken Casserole recipe here! It’s the same but follow the method that’s laid out here so you get it just perfect.
This should be the right consistency if you’ve followed the recipe, however it is too runny, make up a simple ‘slurry’. This is a trick to thicken the sauce without ending up with floury lumps.
First you add a little cornflour (or corn starch if you’re in the US) to a small bowl, mug or jug, then use a little liquid from a dish (a spoonful or two) to mix the flour into a paste consistency. Add that back into the dish’s sauce.
If you just sprinkle cornflour straight into the dish, it will form lumps that are almost impossible to get rid of. I promise this step is worth the extra dirty bowl!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Classic Chicken Casserole
#wprm-recipe-user-rating-3 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-3 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-3-33); }#wprm-recipe-user-rating-3 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-3-50); }#wprm-recipe-user-rating-3 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-3-66); }linearGradient#wprm-recipe-user-rating-3-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-3-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-3-66 stop { stop-color: #343434; }
Ingredients
- 200 g Smoked bacon lardons
- 2 Onions Diced
- 3 Celery sticks Sliced
- 500 g Carrots Peeled and cut into chunks
- 1 tbsp Dried thyme
- 1 kg Chicken thighs Boneless, skinless and cut into large chunks
- 50 g Plain flour
- 750 ml Hot chicken stock
- 2 tbsp Wholegrain mustard
- Sea salt and freshly ground black pepper Season to taste
To serve:
- 4 tbsp Crème fraiche
- Small bunch of parsley Chopped
Instructions
-
Heat a large casserole dish over a medium heat and fry the bacon lardons for 5 – 10 minutes until they are starting to crisp up and have released some fat into the pan.
-
Add the onions, celery, carrots and thyme and cook for 5 minutes, stirring every so often.
-
Add the chicken thigh chunks and cook for 5 more minutes until they're browned.
-
Stir in the plain flour to make sure everything is coated, then pour in the chicken stock and mustard. Give everything a good stir, then bring to a boil before putting the lid on and turning it down to a simmer for 45 minutes-1 hour.
-
When the veg is just tender and the sauce lovely and thick, turn the heat off then stir through the crème fraiche and season with salt and pepper.
-
Scatter over the parsley and serve.
Notes
Gluten free: You can make this a gluten free Chicken Casserole by using gluten free plain flour instead and making sure your stock is suitable too. Most mustards are GF but always double check.
Leftovers or batch cooking: You can keep this dish covered in the fridge for 3 days. Reheat fully before serving. You can also freeze this when cooled for up to 3 months. Label it up and defrost thoroughly before heating up again.
How to thicken the sauce: If it’s a little runny, add cornflour to a small bowl, then use a little liquid from a dish (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the dish’s sauce. PLEASE NOTE that cornflour in the UK is NOT the same as it in the US! There it’s known as ‘corn starch’. Corn flour in the US is something different (the same as cornmeal in the UK), so please don’t use this.
Nutrition
The post Chicken Casserole appeared first on Taming Twins.
