RECIPE FOR COOKED CHICKEN CASSEROLE RECIPES

Name: Food Allergy Mums' chicken casserole
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 4-6 boneless higher-welfare chicken thighs with skin on (depending on the age and appetite of your children); 100 g higher-welfare bacon lardons or chopped bacon; 1 large onion chopped; 2 small sweet potatoes peeled and cut into cubes; 16 button mushrooms cut into quarters; 500 ml fresh chicken stock; 3 sprigs of thyme

EASY CHICKEN CASSEROLE RECIPE | JAMIE OLIVER CHICKEN RECIPES

Easy chicken casserole recipe | Jamie Oliver chicken recipes image

This is a great supper dish that is full of flavour and very easy to make. The sauce creates a delicious broth, which is perfect paired with mashed potato or simply boiled rice.

Total Time 35 minutes

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
4-6 boneless higher-welfare chicken thighs with skin on (depending on the age and appetite of your children)
100 g higher-welfare bacon lardons or chopped bacon
1 large onion chopped
2 small sweet potatoes peeled and cut into cubes
16 button mushrooms cut into quarters
500 ml fresh chicken stock
3 sprigs of thyme

Steps:

1. Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
2. Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
3. Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
4. Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
5. Leave to simmer very gently for about 10–15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
6. If you end up having more sauce than you’d like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.

Nutrition Facts : Calories 544 calories, FatContent 31.2 g fat, SaturatedFatContent 8.8 g saturated fat, ProteinContent 37.5 g protein, CarbohydrateContent 30.4 g carbohydrate, SugarContent 9.6 g sugar, SodiumContent 1.4 g salt, FiberContent 3.9 g fibre

CHICKEN ZUCCHINI CASSEROLE RECIPE: HOW TO MAKE IT

Chicken Zucchini Casserole Recipe: How to Make It image

A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. —Bev Dutro, Dayton, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 package (6 ounces) stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

Steps:

In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

Nutrition Facts : Calories 481 calories, FatContent 31g fat (18g saturated fat), CholesterolContent 115mg cholesterol, SodiumContent 1174mg sodium, CarbohydrateContent 27g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 21g protein.

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