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BEST-EVER CHICKEN CASSEROLE RECIPE



Best-Ever Chicken Casserole Recipe image

This is our ultimate chicken casserole? recipe. Beautiful and creamy, this casserole? is comfort food at its finest.

Provided by Matthew Lockwood

Categories     comfort food    dinner    stews

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4 servings

Number Of Ingredients 15

8

pieces of skin-on, bone-in chicken, a mixture of thighs and drumsticks

Salt and pepper, to season

1 tbsp.

olive oil

1

onion, peeled and finely sliced

2

cloves garlich, crushed

2

celery sticks, peeled and roughly sliced

2

carrots, peeled and roughly diced

200 g

button mushrooms

2

leeks, ends removed and cut into 2c, rounds

2 tbsp.

flour

100 mL

white wine

600 mL

chicken stock

100 mL

double cream

Small bunch tarragon, leaves picked and finely chopped

Juice 1/2 lemon

Steps:

  • Preheat oven to 190ºC (170ºC Fan). Season the chicken pieces all over with salt and pepper. Heat the oil in a heavy bottomed casserole dish over a medium heat. Add the chicken pieces in two batches, and fry for five to six minutes each side until browned. Transfer to a plate. Return pan to hob and increase to a medium high heat. Add the onion, garlic, celery, carrots and mushrooms. Fry the vegetables for five minutes, or until slightly browned and softened. Next, add the flour to the pan and stir it through the vegetables, cook for about two minutes. Add the white wine and allow to bubble for two minutes. Add the stock, tarragon, and lemon juice to the pan and season well with salt and pepper. Stir to combine and then add back your chicken pieces, making sure they have fully submerged in the sauce. Cover the casserole and bring to a boil, then put in the oven for 25 minutes. Remove and add the leek, giving it a good stir.  Place back in the oven for another 15 minutes. Remove casserole from the oven take the chicken from the sauce and transfer to a plate. Stir in the cream, season to taste and if the sauce needs to thicken more simmer for an additional five more minutes.  Add the chicken back in to the sauce before serving. Serve with a big dollop of creamy mash and some green beans.

OYSTER CASSEROLE RECIPE | ALLRECIPES



Oyster Casserole Recipe | Allrecipes image

Quick and easy oyster casserole.

Provided by Pearl

Categories     Seafood    Shellfish    Oysters

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 servings

Number Of Ingredients 6

1 cup butter, melted
½ (16 ounce) package saltine crackers, crushed
2 (8 ounce) cans oysters
1?½ tablespoons heavy whipping cream
1 teaspoon Worcestershire sauce
2 (14.75 ounce) cans cream-style corn

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
  • In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
  • Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
  • Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.

Nutrition Facts : Calories 446.4 calories, CarbohydrateContent 41 g, CholesterolContent 95.6 mg, FatContent 29 g, FiberContent 2.1 g, ProteinContent 8.6 g, SaturatedFatContent 16.1 g, SodiumContent 828.6 mg, SugarContent 3.5 g

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