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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.  
Prep Time30 minutes
Cook Time1 hour 30 minutes

Ingredients

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

Instructions

  • 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.

Notes

  • 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.