Best 4 Chicken Casserole Bbc Good Food Recipes

Chicken casserole is an incredibly versatile dish that can be adapted to suit a wide range of tastes and preferences. Whether you're a fan of classic comfort food or looking for something a bit more adventurous, there's sure to be a chicken casserole recipe out there that will tantalize your taste buds. From creamy and cheesy to hearty and flavorful, chicken casseroles are the perfect meal for a busy weeknight or a special occasion.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CHICKEN CASSEROLE

Easy chicken casserole image

This flavoursome, low-fat chicken casserole is easy to make and freezes really well, so why not make double and freeze for speedy midweek meals

Provided by Mary Cadogan

Categories Dinner, Main course

Time 1h20m

Number Of Ingredients 10

Ingredients

2 tbsp sunflower oil
400g boneless, skinless chicken thigh , trimmed and cut into chunks
1 onion , finely chopped
3 carrots , finely chopped
3 celery sticks, finely chopped
2 thyme sprigs or ½ tsp dried
1 bay leaf , fresh or dried
600ml vegetable or chicken stock
2 x 400g / 14oz cans haricot beans , drained
chopped parsley , to serve

Steps:

Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.66 milligram of sodium

SLOW-COOKER CHICKEN CASSEROLE

Slow-cooker chicken casserole image

Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work

Provided by Caroline Hire - Food writer

Categories Dinner

Time 7h25m

Yield Serves 2 adults + 2 children

Number Of Ingredients 14

Ingredients

knob of butter
½ tbsp rapeseed or olive oil
1 large onion, finely chopped
1 ½ tbsp flour
650g boneless, skinless chicken thigh fillets
3 garlic cloves, crushed
400g baby new potatoes, halved
2 sticks celery, diced
2 carrots, diced
250g mushrooms, quartered
15g dried porcini mushroom, soaked in 50ml boiling water
500ml stock made with 2 very low salt chicken stock cubes (we used Kallo)
2 tsp Dijon mustard, plus extra to serve
2 bay leaves

Steps:

Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.
Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
Remove the bay leaves and serve with a little Dijon mustard on the side.

Nutrition Facts : Calories 382 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.88 milligram of sodium

EASY ONE-POT CHICKEN CASSEROLE

Easy one-pot chicken casserole image

A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour

Provided by Sarah Cook

Categories Dinner, Main course

Time 55m

Number Of Ingredients 10

Ingredients

8 bone-in chicken thighs, skin pulled off and discarded
1 tbsp oil
5 spring onions, sliced
2 tbsp plain flour
2 chicken stock cubes
2 large carrots, cut into batons (no need to peel)
400g new potato, halved if large
200g frozen peas
1 tbsp grainy mustard
small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped

Steps:

Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.

Nutrition Facts : Calories 386 calories, Fat 9.6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7.6 grams sugar, Fiber 5.9 grams fiber, Protein 42.6 grams protein, Sodium 2.1 milligram of sodium

CREAMY CHICKEN STEW

Creamy chicken stew image

Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal

Provided by Lulu Grimes

Categories Dinner, Main course, Supper

Time 1h5m

Yield Serves 4-6

Number Of Ingredients 10

Ingredients

3 leeks , halved and finely sliced
2 tbsp olive oil , plus extra if needed
1 tbsp butter
8 small chicken thighs
500ml chicken stock
1 tbsp Dijon mustard
75g crème fraîche
200g frozen peas
3 tbsp dried or fresh breadcrumbs
small bunch of parsley , finely chopped

Steps:

Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.

Nutrition Facts : Calories 400 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling around in the kitchen.
Use Fresh Ingredients: Fresh ingredients will give your casserole the best flavor. If possible, buy your ingredients from a local farmer's market or grocery store.
Don't Overcook the Chicken: Chicken is a delicate protein, so it's important not to overcook it. Cook the chicken until it is just cooked through, or it will become dry and tough.
Use a Variety of Vegetables: Vegetables add flavor, texture, and nutrients to your casserole. Use a variety of vegetables, such as carrots, celery, onions, potatoes, and broccoli.
Season Generously: Season your casserole generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Let the Casserole Rest: Before serving, let the casserole rest for 10-15 minutes. This will allow the flavors to meld and the casserole to set.

Conclusion:

Chicken casserole is a classic comfort food that is easy to make and loved by people of all ages. With a few simple tips, you can make a delicious chicken casserole that will be the star of your next meal. So next time you're looking for a quick and easy dinner, give chicken casserole a try. You won't be disappointed!