Uk Quick Chicken Casserole Recipes

UK QUICK CHICKEN CASSEROLE

Steps:

• Preheat the oven to 400f (200c/gas mark 6).
• Heat the oil in a frying pan, add the onion, leeks, carrots and celery and fry for 3 minutes, stirring occasionally. Transfer to an ovenproof dish.
• Brown the chicken portions in the frying pan and add to the casserole with the vegetables.
• Make up the gravy by pouring 570ml boiling water onto the 3 OXO chicken bouillon cubes, stir well.
• Stir into chicken vegetables, cover and bake in the preheated oven for 35 minutes or until the chicken is cooked through.

EASY CHICKEN CASSEROLE

Steps:

• Heat oil in a large, flameproof casserole. Season chicken pieces and brown all over for 10min. Remove and set aside. Drain fat from the pan - there should be around 75ml (3fl oz). Pour just 1tbsp oil back in to the pan and discard the rest. Preheat oven to 200ºC (180ºC fan oven) mark 6.
• Add the onion, garlic, celery, carrots, leeks and potatoes to the pan, and cook, stirring, for 5-10min. Stir in the flour, cook for 2min, then pour in the stock. Season well, then return the browned chicken to the pan. Add the rosemary, squeeze over the juice from the lemon half and pop the squeezed lemon half into the pan. Cover and bring the casserole to the boil.
• Cook in the oven for 25-30min until the chicken is cooked through and the sauce is piping hot and thickened.

EASY CHICKEN CASSEROLE

Steps:

• Preheat the oven 190C/170C Fan/Gas 5. Season the chicken thighs all over with a little salt and lots of black pepper.
• Heat the oil in a large non-stick frying pan over a medium heat and fry the chicken for 7-8 minutes, skin-side down, or until the skin is nicely browned. Turn and cook on the other side for 3 minutes more. Transfer to a plate.
• Return the pan to the heat and add the onion, bacon and mushrooms. Fry over a medium-high heat for 4-5 minutes, or until lightly browned, stirring regularly. Tip into a medium, lidded oven-safe pan or casserole. Add the carrots and flour and toss together well.
• Sprinkle with the thyme, then pour in the stock, a little at a time, stirring well between each addition. Add the chicken pieces back to the pan and bring to a gentle simmer. Cover the pan with a lid.
• Place in the oven and cook for 45 minutes. Take out of the oven and stir in the leeks. Return to the oven for a further 15 minutes, or until the chicken and leeks are tender and the sauce has thickened. Serve.

EASY ONE-POT CHICKEN CASSEROLE

Steps:

• Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
• Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
• Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
• Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
• Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.

SLOW-COOKER CHICKEN CASSEROLE

Steps:

• Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
• Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
• Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
• Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.
• Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
• Remove the bay leaves and serve with a little Dijon mustard on the side.