Main Courses Chicken Casserole
chicken casserole

Chicken Casserole

Total time: 2 hours
Servings: 4
chicken casserole

An easy chicken casserole recipe should be in every cook’s little black book and this one will go down well with all of the family. Perfect on a cold winters evening.

chicken casserole

Chicken Casserole

An easy chicken casserole which will go down well with all the family.
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Course: Main Course
Cuisine: 🇬🇧 British
Keyword: British, chicken, family, stew
Difficulty: Average
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4
Calories: 646kcal
Author: Justin Pattison


  • 8 Chicken thighs Bone in, skin on
  • 1 tbsp Rape seed oil or olive oil
  • 1 onion thinly sliced
  • 5 cm Cooking Chorizo thinly sliced
  • 150 g mushrooms small, halved
  • 3 carrots medium
  • 20 g Plain flour
  • 1 tsp Thyme
  • 500 ml chicken stock hot
  • 150 g Broccoli florets
  • Sea salt
  • Freshly ground black pepper


  • Preheat the oven to 190°C/Fan 170°C/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, chorizo 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 broccoli. Return to the oven for a further 15 minutes, or until the chicken and broccoli are tender and the sauce has thickened.

To serve

  • Serve with mashed or boiled potatoes, or rice


You can use boneless, skinless chicken thigh fillets for this recipe if you like. Fry for 3 minutes on each side before transferring to a plate. Follow the recipe as above but cook for 35 minutes rather than 45 minutes before adding the leek.


Calories: 646kcal | Carbohydrates: 20g | Protein: 44g | Fat: 43g | Saturated Fat: 11g | Fiber: 3g | Sugar: 7g

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