Classic Chicken Casserole

A pan filled with Chicken Casserole, on a table ready to serve.

5 from 2 votes

Classic Chicken Casserole

This recipe for classic Chicken Casserole is packed with flavour. Easy enough for a midweek dinner, delicious enough to impress!

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

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

Metric - Imperial

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

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 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