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Old fashioned chicken casserole

Method

  • Heat the oil in a large saute (or non-stick) pan and gently cook the carrot, celery, onion and pancetta until softish. Turn the heat down a little, add the flour and gently cook, continually stirring until well combined. Add the chicken with 2 cups stock, the Worcestershire, seasonings, potatoes and mushrooms. Mix well, cover and bring to the boil. Then turn the heat down and gently simmer for 15-20 mins until the potatoes are tender, adding more stock if needed.
  • When the chicken is almost ready, blanch the broccoli in plenty of boiling water. Drain well and add to the casserole with the parsley. Stir well and taste for seasoning.

Ingredients

  • 1 tbsp olive oil
  • 1 medium carrot, sliced
  • 1 celery stalk, sliced
  • 1 large onion, chopped
  • 2-3 rashers of pancetta (or rindless bacon), chopped
  • 1 tbsp plain flour
  • 6 boneless & skinless chicken thighs, cubed
  • 2-3 cups chicken stock
  • a splash Worcestershire sauce
  • freshly ground salt & pepper
  • 6 small kipfler potatoes, peeled & chopped
  • 12 button mushrooms, stalks removed & quartered
  • 2 cups broccoli florets
  • 1 tbsp freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm