Chicken Casserole Base
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
3 casserole bases
ingredients
- 4 kg boneless skinless chicken thighs, chopped
- 1 tablespoon vegetable oil
- 3 large onions, sliced
- 3 garlic cloves, crushed
- 1⁄4 cup flour
- 1 1⁄2 liters chicken stock
- 3 bay leaves
directions
- Heat the oil in a large pan and brown the chicken in batches until it's all done.
- Set chicken aside.
- Add onions and garlic to pan and cook until onions are lightly browned.
- Stir in flour and cook, stirring, until browned.
- Gradually stir in the stock and add the bay leaves.
- Return chicken to the pan.
- Simmer, covered, for 45 minutes.
- Remove the bay leaves and cool so you can skim off any fat.
- Divide the mixture into 3 portions.
- They can be frozen for up to 3 months.
- They are used as the base for Mustard and Bacon Casserole, Green Curry and Moroccan Style Casserole (all recipes posted here on Zaar).
- All you do is thaw a portion of Chicken casserole base, add the extra ingredients and you have a fantastic fresh meal in 20 minutes!
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RECIPE SUBMITTED BY
dale7793
Australia
I have a passion for healthy and simple dishes with lots of vegetables, although I love a treat every now and again also, especially ice cream!