This is a great dish to take to a pot luck, catering for a community event, or simply for a family dinner.
This recipe always gets a great review – making it the winning chicken dish.
If you time it right you can often grab a couple of fresh chooks in the butchery at your local supermarket when they are on clearance. There is nothing wrong with them – they just need to be sold quickly before their fresh date expires. This makes this dish quite affordable. Or simply make the most of frozen chickens when they are on sale.
Eating chicken casserole in winter can be particularly satisfying for a few reasons. Firstly, it’s warm and comforting, which is perfect for colder months when you’re seeking something hearty to warm you up from the inside out. The combination of tender chicken, savory vegetables, and flavorful sauce creates a cozy meal that feels like a hug on a chilly day.
Additionally, casseroles are often easy to prepare and can be made in large batches, making them ideal for feeding a crowd or for meal prep to enjoy throughout the week. In winter, when time seems to be in short supply and the desire for comfort food is high, having a delicious chicken casserole ready to heat and eat can be a lifesaver.
Chicken is a versatile protein that pairs well with a variety of wintertime ingredients such as root vegetables, herbs, and hearty grains. Whether it’s a classic chicken and vegetable casserole or something more indulgent like a creamy chicken and wild rice casserole, the flavors and textures of chicken casseroles complement the season perfectly.
As you can see I am using an enamel dish to heat and serve this meal. That is because I made two meals. One for a friend and one to photograph for you. I simply doubled the recipe and divided it out across two enamel dishes before adding the topping.
If I am making one meal. I usually use a dutch oven or cast iron pot. I currently enjoy a dutch oven from Biriox.
Dutch ovens are fantastic for cooking for several reasons:
- Heat Retention: Dutch ovens are typically made of cast iron, which has excellent heat retention properties. This means that once heated, the pot will maintain a steady and even temperature, making it ideal for slow-cooking, braising, simmering, and baking.
- Versatility: Dutch ovens are incredibly versatile. You can use them on the stovetop for searing meats or sautéing vegetables, then transfer them to the oven for long, slow cooking. They’re perfect for soups, stews, braises, casseroles, bread baking, and even frying.
- Durability: Cast iron Dutch ovens are built to last. With proper care, they can last for generations. They’re rugged and sturdy, able to withstand high heat and repeated use without warping or deteriorating.
- Even Cooking: The thick, heavy walls of a Dutch oven distribute heat evenly throughout the pot, ensuring that your food cooks uniformly. This helps prevent hot spots and ensures that your dishes turn out perfectly cooked every time.
- Flavor Enhancement: Cooking in a Dutch oven can enhance the flavors of your food. The cast iron material imparts a subtle flavor to dishes over time, adding depth and richness to your cooking.
- One-Pot Meals: Dutch ovens are perfect for one-pot meals, where you can combine all your ingredients in one pot and let them simmer or bake together. This not only makes for easy cleanup but also allows the flavors to meld together beautifully.
Winner Winner Chicken . . . Casserole
This is a great dish to take to a pot luck, catering for a community event, or simply for a family dinner.
Stock
- 1 whole chicken (1.5kg)
- cold water
- 2 carrots
- 1 onion
- Fresh sage and parsley
Sauce
- 2 Tbsp of butter ((30 grams))
- 2 Tbsp of flour ((20 grams))
- 1 cup of milk ((250mls))
- Salt and pepper for seasoning
Chicken Casserole
- A head of broccoli
- 3-4 rashers of bacon
- 1 small onion finely chopped or grated
- 25 grams butter
- 2 cups chunky bread
Place the chicken into a large stock pot and cover with water, along with the carrot an onion roughly chopped. Add the fresh herbs too.
Simmer for 90 mins. (Alternatively pressure cook for 30 minutes in your multi cooker).
Strain the liquid and discard the veggies. Place 2 cups of the stock aside.
Shred the chicken and place aside also.
Use a dutch oven or choose a pot or dish that can go from your stove top to the oven.
- Melt the butter over a low heat, stir in the flour and heat until it begins to froth.
Take off the heat and gradually add the milk in small batches. Stirring continuously. Place back on the heat until it thickens.
- Now gradually add the 2 cups of chicken stock from earlier that you saved, until you have a smooth sauce.
- Season with salt and pepper. Remember to taste the sauce. It may need more seasoning than you think.
Place the shredded chicken into the sauce and and stir through.
Cut your broccoli head into small florets and dunk them in a pot of boiling water for 2-3 minutes. Strain the water off. Stir the broccoli through the casserole. You could alternatively use any green vegetable (for example frozen peas and baby spinach make a great additon).
- Melt the butter in the same pot you cooked the broccoli (let’s not make too many dishes) and cook the bacon until it begins to crisp (not too crisp as you don’t want it to over cook in the oven).
- Add the onion and cook until it changes colour.
Now stir through the chunks of crusty bread.
Tip the topping over your casserole, place in the oven and cook for 30 minutes.
- Blanche and freeze broccoli heads in your strong growing months for a good winter stash.
- If the price of a broccoli is ridiculous, then feel free to substitute it for a bag of frozen broccoli in the freezer section at your supermarket. If you use a frozen bag you won’t need to blanche it in hot water first. Just defrost and stir through the casserole.
- Frozen corn is also a great addition.
- This recipe is easily doubled. Make one for dinner tonight and one for the freezer for a quickly prepared meal another night. Or place in a non-returnable container and gift it to a family who may appreciate some food fairy magic.