Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Casserole Recipe
    Lost? Site Map

    Chicken Casserole

    Chicken Casserole. Photo by Stardustannie

    1/2 Photos of Chicken Casserole

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    The Flying Chef's Note:

    A nice winter warmer that's quick easy and delicious.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      I have written above to chop the button mushrooms both halved and quartered. This is because they vary in size, in that if they are a little bigger I tend to quarter them and for the smaller ones just halve them. If they are really small I just throw them in whole. So adjust for what you have, if all are really small don't bother cutting them.
    2. 2
      Cut chicken into approximately 1 inch pieces. Heat a small amount of olive oil in a pan and cook chicken in batches until browned all over. Remove and set to one side and wipe pan clean.
    3. 3
      Pour about 2 tablespoons more of olive oil to pan and add the sliced leeks, cook for 2-3 Min's and then add the garlic, cook for a minute more (I do it this way so I do not burn the garlic.) Now add the mushrooms cook for a further 2-3 Min's.
    4. 4
      I have a large, deep, fry pan that has a lid so I cook it all in the same pan, if you don't you will want to transfer the leek and mushroom mixture to a large saucepan before continuing.
    5. 5
      Add the white wine, water, mustard, chicken stock, thyme and parsley, stir. Return chicken and cover, let it simmer for 20 Min's or until chicken is cooked through.
    6. 6
      Boil or microwave carrots and sugar snap peas until tender.
    7. 7
      Add cream to chicken, mix a little water with cornflour and add. Add the carrots and sugar snap and stir over heat until mixture boils and thickens.
    8. 8
      Serve with either boiled new potatoes, mash or rice.
    9. 9
      Also the beauty with a casserole is that there are no hard fast rules, so add whatever vegetables you want. Either your favourite or what you have on hand. This is also a great way to use up leftover roast chicken or turkey and it tastes great.

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    • on December 15, 2011

      55

      I will make this again! I loved the simplicity and the chef's note that nay veggie can be added. Depending on the season is what we have in our home. With that said DH and I enjoyed this meal. I served wth smashed red garlic taters. I did omit muchrooms as we don't eat them. I used snow peas as that is what the store had. Steamed the carrots and peas together and added to the mix. I also threw in a bunch of brussel sprouts that were steamed (seperately) and fresh from the farmer's market. YUMMY! Wasn't sure about that but it came out tastey so next time I will throw some brocolli in as we can still get that fresh. Much enjoyment for us. I did make the whole recipe and as I was unsure about freezing due to the cream, we had a bit for lunch the next day and then again for a dinner over egg noodles a few days later. Let me know if this is a freezable dish as that would be fantabulous!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2009

      55

      A tasty one pot meal indeed... I replaced the Dijon with a wholegrain mustard, used snow peas in place of the sugar snaps and served over steamed rice. Lovely! Reviewed for Ed'n 8: MAKE MY RECIPE- Tag game Thanks for sharing :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken Casserole

    Serving Size: 1 (393 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 603.8
     
    Calories from Fat 240
    39%
    Total Fat 26.7 g
    41%
    Saturated Fat 13.3 g
    66%
    Cholesterol 255.1 mg
    85%
    Sodium 443.6 mg
    18%
    Total Carbohydrate 17.2 g
    5%
    Dietary Fiber 3.2 g
    12%
    Sugars 4.7 g
    18%
    Protein 66.9 g
    133%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes