A warming and delicious slow-cooked chicken casserole is a perfect option for a comforting and wholesome meal. With fall-apart chicken meat, flavorful veggies, and a creamy sauce, this dish is a British classic. The recipe is easy to make and can be prepared in a slow cooker, making it convenient for a busy schedule. Serve it with mashed potatoes to soak up the delicious sauce and experience the ultimate comfort food.
Chicken Casserole Recipe Ingredients and
To make this chicken casserole, you will need a combination of pantry staples and fresh ingredients. Here’s what you’ll need:
- 2 tablespoons vegetable oil
- 8 boneless chicken thighs
- 2 tablespoons unsalted butter
- 2 brown onions, diced
- 3 cloves of garlic, minced
- 3 tablespoons plain flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon celery salt
- 500ml chicken stock
- 2 tablespoons freshly squeezed lemon juice
- 200g baby chestnut mushrooms
- 200g chantenay carrots, halved
- 2 celery stalks, sliced
- 100ml double cream
- Fresh parsley, chopped (for garnish)
Chicken Casserole Recipe Instructions
- Start by browning the chicken thighs in a frying pan with the vegetable oil. Cook them on each side for about 2-3 minutes until golden brown.
- Once browned, transfer the chicken thighs to a slow cooker.
- In the same pan, melt the unsalted butter over medium heat. Add the diced onions, minced garlic, and sliced celery. Cook until the onions are softened and translucent.
- Sprinkle the plain flour over the onions, garlic, and celery. Stir to coat and cook for another 2 minutes to cook off the raw flour taste.
- Add the salt, black pepper, dried thyme, and celery salt to the pan. Stir to combine with the flour and vegetable mixture.
- Pour in the chicken stock and freshly squeezed lemon juice. Stir well to incorporate all the ingredients.
- Transfer the mixture from the pan to the slow cooker with the chicken thighs.
- Add the baby chestnut mushrooms, halved chantenay carrots, and sliced celery to the slow cooker. Stir gently to distribute the vegetables evenly.
- Cover the slow cooker and cook on low heat for 5-6 hours or high heat for 3-4 hours, until the chicken is tender and the flavors have melded together.
- Once cooked, remove the chicken thighs from the slow cooker and shred them using two forks.
- Stir in the double cream to add richness to the sauce.
- Return the shredded chicken to the slow cooker and stir to combine.
Your homemade chicken casserole is now ready to be served! Spoon the casserole into bowls or onto plates and garnish with fresh chopp
ed parsley. This delicious dish pairs well with crusty bread or creamy mashed potatoes. Enjoy the comforting flavors of this easy chicken casserole, made with love and a handful of simple ingredients.
Nutrition Details
This chicken casserole recipe is not only delicious but also nutritious. Each serving contains approximately 422 calories. The recipe provides a good source of protein with 32g per serving and is relatively low in carbohydrates with 19g per serving. The dish also contains 25g of fat, of which 14g is saturated fat. It is important to note that these nutritional values are approximate and may vary depending on the specific ingredients used and the cooking method.
Variations and Serving Suggestions
Take your chicken casserole to the next level with these delicious variations and serving suggestions. Whether you want to add a twist to the traditional recipe or explore new flavors, these ideas will surely impress your taste buds.
Variations
- One-pot chicken casserole: Simplify the cooking process by making a one-pot chicken casserole. Instead of browning the chicken separately, just add all the ingredients to a large pot and let them simmer together for a flavorful and fuss-free meal.
- Slow cooker chicken casserole: If you prefer the convenience of a slow cooker, try making your chicken casserole in this versatile kitchen appliance. Simply place all the ingredients in the slow cooker, set it to low or high heat, and let it cook for several hours until the chicken is tender and the flavors are well-developed.
- Classic chicken casserole: Stick to the traditional route by using bone-in chicken pieces instead of boneless thighs. The bones will infuse the dish with even more flavor, and the meat will become even more succulent as it cooks.
Serving Suggestions
Here are some ideas for serving your chicken casserole:
- Mashed potatoes: The rich and creamy sauce of the chicken casserole pairs perfectly with fluffy mashed potatoes. The potatoes will soak up the flavors and create a comforting combination.
- Crusty bread: Serve your chicken casserole with crusty bread on the side for dipping into the sauce. It’s an excellent way to savor every last drop of the flavorful liquid.
- Green salad: Balance out the richness of the chicken casserole with a fresh green salad. The crisp and refreshing greens will provide a delightful contrast to the hearty main dish.
- Steamed vegetables: Add some color and nutrition to your plate by serving steamed vegetables alongside the chicken casserole. Broccoli, carrots, and green beans are great choices that complement the flavors of the dish.
Get creative with your chicken casserole by incorporating these variations and serving suggestions. Whether you’re in the mood for a classic recipe or want to try new flavors, there’s no doubt that this hearty and delicious dish will satisfy your cravings. 
Conclusion
This chicken casserole recipe is a comforting and delicious option for a wholesome meal. With simple ingredients and easy instructions, it can be made in a slow cooker for convenient preparation. The dish is versatile, allowing you to customize it with your favorite vegetables and serving it with various side dishes. Whether you prefer a traditional approach or want to experiment with flavors, this recipe is a go-to for a hearty and satisfying meal. Try it out and enjoy the warmth and comfort of a homemade chicken casserole.
FAQs
Can I make this chicken casserole recipe in the oven?
Yes, you can make this chicken casserole recipe in the oven. After browning the chicken thighs and cooking the onions, garlic, and veggies on the stovetop, transfer the mixture to an oven-safe dish. Cover with a lid or foil and bake in a preheated oven at 180°C (350°F) for approximately 1-2 hours or until the chicken is tender.
Can I make this chicken casserole recipe in a slow cooker?
Absolutely! This chicken casserole recipe is perfect for a slow cooker. After browning the chicken thighs and cooking the onions, garlic, and veggies on the stovetop, transfer the mixture to a slow cooker. Add the mushrooms, carrots, and celery, then cook on low heat for 5-6 hours or high heat for 3-4 hours. Shred the chicken and stir in the cream before serving.
Can I use chicken breasts instead of chicken thighs?
Yes, you can use chicken breasts instead of chicken thighs. Keep in mind that chicken breasts tend to cook faster than thighs, so you may need to adjust the cooking time accordingly. Ensure that the chicken reaches an internal temperature of 165°F to ensure it is fully cooked.
Chicken Casserole Recipe
Ingredients
- 2 tbsp vegetable oil
- 8 boneless chicken thighs
- 2 tbsp unsalted butter
- 2 brown onions diced
- 3 cloves of garlic minced
- 3 tbsp plain flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon celery salt
- 500 ml chicken stock
- 2 tablespoons freshly squeezed lemon juice
- 200 g baby chestnut mushrooms
- 200 g chantenay carrots halved
- 2 celery stalks sliced
- 100 ml double cream
- Fresh parsley chopped (for garnish)
Instructions
- Start by browning the chicken thighs in a frying pan with the vegetable oil. Cook them on each side for about 2-3 minutes until golden brown.2 tbsp vegetable oil, 8 boneless chicken thighs
- Once browned, transfer the chicken thighs to a slow cooker.
- In the same pan, melt the unsalted butter over medium heat. Add the diced onions, minced garlic, and sliced celery. Cook until the onions are softened and translucent.2 tbsp unsalted butter, 2 brown onions, 3 cloves of garlic
- Sprinkle the plain flour over the onions, garlic, and celery. Stir to coat and cook for another 2 minutes to cook off the raw flour taste.3 tbsp plain flour
- Add the salt, black pepper, dried thyme, and celery salt to the pan. Stir to combine with the flour and vegetable mixture.1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon celery salt
- Pour in the chicken stock and freshly squeezed lemon juice. Stir well to incorporate all the ingredients.500 ml chicken stock, 2 tablespoons freshly squeezed lemon juice
- Transfer the mixture from the pan to the slow cooker with the chicken thighs.
- Add the baby chestnut mushrooms, halved chantenay carrots, and sliced celery to the slow cooker. Stir gently to distribute the vegetables evenly.200 g baby chestnut mushrooms, 200 g chantenay carrots, 2 celery stalks
- Cover the slow cooker and cook on low heat for 5-6 hours or high heat for 3-4 hours, until the chicken is tender and the flavors have melded together.
- Once cooked, remove the chicken thighs from the slow cooker and shred them using two forks.
- Stir in the double cream to add richness to the sauce.100 ml double cream
- Return the shredded chicken to the slow cooker and stir to combine.Fresh parsley
