Chicken casserole recipes

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  1. Learn how to make an easy chicken casserole with our step-by-step video recipe from Jamie’s parents Sally and Trevor Oliver

  2. Chicken thighs are cheap as chips, but if you don’t know what to do with them we’ve got the answer – knock up this chicken and tomato casserole-style dish.

  3. The combination of risotto, cream cheese and fresh parsley add tons of flavour to this easy-to-make one-pot casserole, a perfect comfort food dish for the whole family

  4. Let this chicken casserole with chunky cheesy dumplings slow-cook in the oven for just over an hour and you’ve got yourself a winter warmer that the whole family will love

Your favourite chicken casserole recipes

A nice chicken casserole makes a great family meal. We have lots of different chicken casserole recipes for you to choose from slow cooked chicken casserole recipes to quick chicken casserole recipes. Your current favourite chicken casserole recipes include:

  • Use leftover chicken from Sunday’s roast and mix it in with bacon, herbs and potatoes to make this creamy bake.

  • Cinnamon, ginger, cayenne pepper and coconut milk gives this tropically inspired chicken casserole with sweet potatoe…

  • The combination of risotto, cream cheese and fresh parsley add tons of flavour to this easy-to-make one-pot casserole…

  • Always a winning winter warmer, this chicken casserole combines apple and prunes to add a different flavour.

  • An easy casserole dish that’ll feed the family. A hint of cider and apple give it extra flavour.

  • Chicken is great at soaking up the flavours in this dish and the English mustard gives it an extra punch

  • This hearty family-sized chicken casserole is great with boiled or jacket potatoes and works well with chicken breast…

  • Cooked with shallots, fresh thyme and garlic, this chicken casserole is delicious over rice

  • Enjoy this quick, creamy chicken casserole with mushrooms, herbs and white wine. It looks impressive but it’s so easy…

  • You just need a few basic ingredients to make this warming chicken casserole dish

  • This lighter, healthier version of the traditional winter staple is tasty and easy to make.

  • You don’t need many ingredients to make this tasty chicken and rice casserole. Plus it’s cheap, quick and dead easy!

  • Learn how to make an easy chicken casserole with our step-by-step video recipe from Jamie’s parents Sally and Trevor Oliver

  • Fricassee is a creamy stew recipe. This 30-minute chicken recipe with healthy seasonal vegetables is from Slimming World and us…

  • This hearty family meal takes only 20 minutes to prepare and together with a selection of green vegetables, will be delicious a…

  • This lighter, healthier version of the traditional winter staple is tasty and easy to make.

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Pot-roast partridge with savoy cabbage

I felt so guilty all of yesterday for the carpet disaster that I set about making a very elaborate partridge thing for my husband’s dinner, using the two partridge he had bought on an impulse at the Farmer’s Market the previous Saturday.

This was a slightly over the top thing to have on a cold November weeknight but I think my husband liked it – though I had a sudden and unexpected massive attack of nausea at 7.45pm so couldn’t eat a thing.

This would be very good for a dinner party – everyone gets their own partridge and the sides are straightforward and easy to do in bulk. I’m sure you could do this with quail, as well. Or pheasant? Or are pheasant huge?

Pot-roast partridge with Savoy cabbage

For the partridge

2 partridge
1 small savoy cabbage
2 carrots
1 medium onion
2 bay leaves
4 sage leaves
4 sticks thyme, leaves picked off
2 sticks celery
1 glass white wine
1 pint chicken stock

For the cabbage
(you do not have to have cabbage with this. Maybe some lovely mash instead, or a cauliflower cheese?)

1 cabbage
1 small onion
4 rashers streaky bacon
1 tbsp cream if you have it

1 In a casserole pan with a lid, melt some oil and butter and then brown the partridge all over. Do this quite thoroughly – I’d say for about 6 minutes in total. Once browned, remove the birds to a plate and take the casserole pan off the heat.

2 Now make your mirepoix. Don’t panic! I will explain what this is.

A mirepoix is a mound of very finely-chopped onion, celery and carrot, (although there are variations on this), which makes up the base of a lot of French sauces and soups. This is one of the reasons to own an incredibly expensive, very sharp knife from the likes of Global. Ask for one for Christmas! (I am not on commission)

Chopping up carrot and celery very small is easy enough, but I always struggle with onion. What I tend to do is try my best and then when it all starts going to piss and slipping about everywhere, I just go over it with my knife in a levering motion to get the rest really small. Not what Jamie would do BUT HE’S NOT HERE 🙁

Anyway so that is a mirepoix. Make one of these and then add to it your bay leaves, thyme leave and torn sage leaves.

This is a mirepoix. The veg could stand to be even smaller but I am a bit ham-fisted.

3 Add the mirepoix to the recently-vacated casserole pan and cook this over a medium flame for 4 minutes. I chose to stir this a lot to stop the onions from catching and it was a good idea. After this time, add your glass of white wine and turn the heat up so that it all bubbles down to just a thin pool of liquid at the bottom of your casserole. This takes a few minutes.

Now add your stock – it really must be decent stock, not from a cube – and put the partridge back in. Put the casserole with a lid on in a 180C oven.

The recipe I followed, although good, left the partidge rather scarily underdone as it only specified a 15 min cooking time. So if I were to do this again I would do 15 min with the lid on and then 10 mins with the lid off. Another benefit of this is that partridge can have an unfortunate greyish tinge to the skin and taking the lid off allows the top to brown, which is so important for presentation. And, because this is a pot-roast, you don’t have to worry about the partridge drying out because it is protected by the surrounding liquid.

4 While the partridge is cooking, shred the savoy cabbage and chop up the onion and bacon. Sweat the onion for a few minutes in some butter and oil and then add the bacon. Cook this for about four minutes and then add the cabbage. Put a lid on and leave for another four minutes. I was not happy about leaving this with so little liquid so added a ladleful from the partridge cooking sauce. In all I reckon I cooked the cabbage for about 10 minutes. The recommended 4 minutes just left it raw and crunchy. I finished the cabbage with some cream I had knocking about.

4 Once the partridge is done, remove and put somewhere to rest and keep warm. Put the casserole pan back on the hob and give it a good boil to reduce the sauce. Season generously with salt and pepper after it has reduced.

5 Serve with a pile of cabbage, a partridge (on or off the bone, up to you) and the cooking sauce.

 

Pickled Ginger & Asian Pear Coleslaw – "Holiday Slaw" 2012 Edition

I’m not sure when this relatively new tradition started, but for whatever reason, I like to come up with a new and interesting coleslaw to serve at Thanksgiving. With all the rich, heavy foods that the holiday table brings, I really enjoy the contrast these cold, crisp, bracing salads provide.


I’ve been doing this for five or so years now, and this may
be my favorite version. Just adding the always interesting Asian pear to a standard
coleslaw would’ve been a nice enough touch, but what made this so special was
the subtle heat from the pickled ginger.

I can just imagine how great that piquant punch is going to
work with roasted turkey, and while I still have weeks to wait for official
verification, I’m pretty confident. I’m also confident you’ll be able to find
some pickled ginger, especially if you have any sushi bars near you.

By the way, this is not one of those “make the day before”
coleslaws. You want everything fresh and crisp, and if you leave it overnight,
not only will it get soggy, but it will be way over-marinated. You can make the
dressing beforehand, as well as slice up the ginger and cabbage, but wait until
an hour before the dinner to cut the pear and toss everything together.

Anyway, if you’ve never considered a coleslaw for one of
your holiday side dish selections, I hope this unusual, but very delicious
variation inspires you to give it a try. Enjoy!


Ingredients for 6 servings:
1/2 small green cabbage, thinly sliced
1 large Asian pear, thinly sliced
1/3 cup finely sliced pickled ginger
1/4 cup sliced green onions
1 tsp toasted sesame seeds
For the dressing:
1/2 cup mayonnaise
1/3 cup seasoned rice vinegar
1/2 to 1 tsp yellow miso paste, or to taste
hot sauce to taste (I used sriracha)
*Best if tossed together no more than an hour or two before
service.

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