Best 2 Chicken Casserole Bbc Good Food Recipes

**Indulge in Culinary Delight: A Journey through the World of Chicken Casseroles**

Embark on a culinary adventure with our diverse collection of chicken casserole recipes, each a testament to the versatility and global appeal of this classic comfort dish. From the classic British chicken casserole with its tender chicken, creamy sauce, and golden-brown crust, to the tantalizing Italian chicken cacciatore with its rich tomato-based sauce and hearty vegetables, our recipes promise to satisfy every palate. Experience the bold flavors of Spanish paella, a vibrant symphony of chicken, seafood, and saffron-infused rice. For a taste of rustic French cuisine, try the coq au vin, where chicken is braised in red wine, bacon, and mushrooms. And don't miss the American twist on chicken casserole, featuring a creamy sauce, crunchy breadcrumb topping, and a medley of vegetables. Whether you crave a comforting family meal or an impressive dinner party centerpiece, our chicken casserole recipes offer endless possibilities, ensuring a delightful culinary experience with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

EASY ONE-POT CHICKEN CASSEROLE

Easy one-pot chicken casserole image

A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour

Provided by Sarah Cook

Categories Dinner, Main course

Time 55m

Number Of Ingredients 10

Ingredients

8 bone-in chicken thighs, skin pulled off and discarded
1 tbsp oil
5 spring onions, sliced
2 tbsp plain flour
2 chicken stock cubes
2 large carrots, cut into batons (no need to peel)
400g new potato, halved if large
200g frozen peas
1 tbsp grainy mustard
small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped

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.

Nutrition Facts : Calories 386 calories, Fat 9.6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7.6 grams sugar, Fiber 5.9 grams fiber, Protein 42.6 grams protein, Sodium 2.1 milligram of sodium

CHICKEN CASSEROLE WITH HERBY DUMPLINGS

Chicken casserole with herby dumplings image

Bypass the suet and make lighter dumplings for this family-friendly one-pot stew

Provided by Sarah Cook

Categories Dinner, Main course

Time 1h40m

Number Of Ingredients 14

Ingredients

12 skinless chicken pieces - a mixture of thighs and drumsticks on the bone, and halved chicken breasts
3 tbsp plain flour
2 tbsp sunflower oil
2 onions, sliced
2 carrots, diced
200g bacon lardons, smoked or unsmoked, or streaky rashers, snipped
3 bay leaves
3 sprigs thyme
250ml red wine
3 tbsp tomato paste
1 chicken stock cube
140g cold butter, diced
250g self-raising flour
2 tbsp chopped mixed herb - try parsley, thyme and sage or chives

Steps:

Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.

Nutrition Facts : Calories 744 calories, Fat 38.3 grams fat, SaturatedFat 17.3 grams saturated fat, Carbohydrate 43.9 grams carbohydrates, Sugar 6.6 grams sugar, Fiber 4.3 grams fiber, Protein 34.9 grams protein, Sodium 3 milligram of sodium

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your chicken casserole taste its best. Look for free-range, organic chicken and fresh vegetables.
Don't overcook the chicken: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
Use a variety of vegetables: This will give your casserole a more interesting flavor and texture. Some good options include carrots, celery, onions, potatoes, and mushrooms.
Use a creamy sauce: A creamy sauce will help to keep the casserole moist and flavorful. You can use a white sauce, a cheese sauce, or a combination of the two.
Top the casserole with a crunchy topping: A crunchy topping will add texture and flavor to the casserole. You can use bread crumbs, crushed crackers, or grated cheese.
Bake the casserole until it is bubbly and golden brown: This will ensure that the casserole is cooked through and that the topping is crisp.

Conclusion:

Chicken casserole is a classic comfort food that is easy to make and loved by people of all ages. With a few simple tips, you can make a chicken casserole that is both delicious and nutritious. So next time you're looking for a quick and easy weeknight meal, give chicken casserole a try.