Chicken Casserole
A comforting Chicken Casserole with tender chicken, fresh veggies, and a creamy sauce, perfect for a warming meal.
Equipment
- Slow Cooker
- Frying Pan
Ingredients
- 2 tablespoon vegetable oil
- 8 pieces boneless chicken thighs trimmed of fat
- 2 tablespoon unsalted butter
- 2 pieces brown onions peeled and diced
- 3 cloves garlic peeled and minced
- 3 tablespoon plain (all-purpose) flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 0.5 teaspoon celery salt
- 480 ml chicken stock (2 cups)
- 1 tablespoon freshly squeezed lemon juice
- 16-20 pieces baby chestnut mushrooms
- 16-20 pieces chantenay carrots
- 3 sticks celery roughly chopped
- 60 ml double (heavy) cream (¼ cup)
- small bunch parsley chopped
Instructions
- Heat the oil in a large frying pan over 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.
Notes
This dish can be made ahead, refrigerated, and reheated. It can also be frozen and reheated. Ingredient swaps and cooking method alternatives provided.
Nutrition
Serving: 1servingCalories: 422kcalCarbohydrates: 19gProtein: 32gFat: 25gSaturated Fat: 14gCholesterol: 172mgSodium: 1597mgFiber: 3gSugar: 7g
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