Norma's chicken casserole

Norma's chicken casserole


2 people made this

About this recipe: Perfect for colder evenings, this warming chicken casserole is both comforting and filling. Serve with mashed potato or brown rice. If you have any leftover sauce, it tastes great as a quick lunch served over a microwaved jacket potato.

Norma Bloor

Serves: 4 

  • 4 chicken joints
  • 2 tablespoons plain flour
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons butter
  • 4 rashers back bacon, chopped
  • 2 celery stalks, sliced
  • 2 small onions, chopped
  • 2 carrots, peeled and sliced
  • Pinch of mixed herbs
  • 1 (295g) tin condensed celery soup
  • 120ml water
  • 120ml milk

Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

  1. Preheat the oven to 190 C / Gas mark 5.
  2. Trim any surplus skin from chicken and wipe with a clean, damp cloth. Mix flour, salt and pepper in a shallow dish; toss chicken in seasoned flour to cover.
  3. Melt the butter in a large pan over medium heat. Cook bacon, celery, onions and carrots until soft, 3 to 4 minutes. Transfer to a casserole using a slotted spoon. In the remaining drippings, brown the chicken, 3 to 4 minutes per side, and transfer to the casserole.
  4. Combine the herbs, soup, water and milk stirring until smooth; pour over the casserole.
  5. Bake, covered, in the preheated oven until bubbly, 1 to 1 1/2 hours.

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