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Chicken Casserole Recipe


  • 2 tbsp vegetable oil
  • 8 boneless chicken thighs - trimmed of fat
  • 2 tbsp unsalted butter
  • 2 brown onions - peeled and diced
  • 3 cloves garlic - peeled and minced
  • 3 tbsp plain/all purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • ½ tsp celery salt
  • 2 cups (480ml) chicken stock
  • 1 tbsp freshly squeezed lemon juice
  • 16-20 baby chestnut mushrooms
  • 16-20 chantenay carrots
  • 3 sticks celery - roughly chopped
  • ¼ cup (60ml) double (heavy) cream
  • Small bunch parsley – chopped
Chicken Casserole Recipe


  • Heat the oil in a large frying pan over a medium-high heat.
  • Add the chicken thighs and lightly brown on both sides – this should take about 5 minutes.
  • Once lightly browned remove from the pan and place in the slow cooker.
  • Add the butter to the pan and heat until melted.
  • Add the onion and cook for 5 minutes, stirring occasionally, until softened.
  • Add in the garlic, stir, and cook for a further minute.
  • Stir in the flour, salt, pepper, thyme and celery salt. Cook for 2 minutes.
  • Add the stock and lemon juice. Stir and bring to the boil, then pour into the slow cooker over the top of the chicken.
  • Add the mushrooms, carrots and celery to the slow cooker and stir.
  • Place the lid on and cook on a low heat for 5-6 hours or a high heat for 3-4 hours.
  • Once cooked shred the chicken a little with two forks then stir in the cream.
  • Serve topped with fresh parsley. I love to serve this casserole with mashed potato and green beans.

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