Cooking Blog - Whole Chicken Casserole
Cooking Blog - Whole Chicken Casserole

Whole Chicken Casserole

A recipe for a whole chicken casserole which involves cutting the chicken up into 11 pieces first. For a complete guide on cutting up a raw chicken, see here. All pieces will be cooked, except the backbone, which can be kept for stock another time, optionally.

The 10 pieces being cooked are browned in a frypan first, then slow cooked in a cast iron pot on a stove along with bacon, mushrooms and vegetables.

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Cooking Blog - Whole Chicken Casserole

Whole Chicken Casserole

  • Prep Time: 32 minutes
  • Cook Time: 1 hour 38 minutes
  • Total Time: 2 hours 10 minutes
  • Category: Mains


A recipe for a whole chicken casserole.


  • 1 whole chicken
  • 30g flour
  • 1 tbsp salt
  • 1 tbsp pepper
  • 50g butter
  • 120g bacon, coarsely chopped
  • 6 shallots, coarsely chopped
  • 200g mushrooms, sliced
  • 2 carrots, coarsely chopped
  • 1 celery stick, coarsely chopped
  • 4 potatoes, coarsely chopped
  • 600ml chicken stock


  1. Cut the whole chicken up into 11 pieces, for a guide on cutting up a whole chicken, see here. We will keep all the pieces of chicken except the backbone, including the 2 legs, 2 thighs, 2 wings and 4 breast pieces. The backbone can be discarded or used for things such as stock another time.
  2. Cover the chicken pieces in flour and salt and pepper. In a large fry pan, heat the butter on a stove over medium heat, add bacon and cook for 1 minute, stirring often, then add chicken pieces and cook for 4 minutes, turning occasionally, or until chicken is golden brown and bacon crisp.
  3. Transfer the bacon and the chicken to a cast iron pot, add shallots, mushrooms, carrots, celery, potato and stock and then bring to the boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Serve.


  • Serving Size: 6
  • Calories: 635

Keywords: chicken casserole, whole chicken