Back to Recipe Menu

Old fashioned chicken casserole


  • 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.


  • 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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm