Whole Chicken Casserole
Published on
April 18, 2019
(Updated March 13th, 2024)
in
•
Mains
A recipe for a whole chicken casserole.
![Cooking Blog - Whole Chicken Casserole 2](https://cookingblog.com/wp-content/uploads/2019/04/whole_chicken_casserole_2-1.jpg)
A whole chicken without giblets is used in this dish, cut into pieces and the backbone discarded.
![Cooking Blog - Whole Chicken Casserole 3](https://cookingblog.com/wp-content/uploads/2019/04/whole_chicken_casserole_3.jpg)
For a guide on cutting up a whole chicken, see here.
![Cooking Blog - Whole Chicken Casserole 4](https://cookingblog.com/wp-content/uploads/2019/04/whole_chicken_casserole_4.jpg)
Bacon is first browned in a large frypan in butter and then chicken pieces are browned separately in the same frypan.
![Cooking Blog - Whole Chicken Casserole 5](https://cookingblog.com/wp-content/uploads/2019/04/whole_chicken_casserole_5.jpg)
Most of the fats produced while browning the bacon and chicken in the frypan are retained and transferred to a cast iron pot, where the rest of the dish will be prepared.
![Cooking Blog - Whole Chicken Casserole 6](https://cookingblog.com/wp-content/uploads/2019/04/whole_chicken_casserole_6.jpg)
Vegetables including celery, carrot, shallots and potato are added to the cast iron pot, as well as mushrooms.
![Cooking Blog - Whole Chicken Casserole 7](https://cookingblog.com/wp-content/uploads/2019/04/whole_chicken_casserole_7.jpg)
Onions can be used as a budget friendly alternative to shallots.
![Cooking Blog - Whole Chicken Casserole 8](https://cookingblog.com/wp-content/uploads/2019/04/whole_chicken_casserole_8.jpg)
Flour is added and then stock slowly added while being stirred in.
![Cooking Blog - Whole Chicken Casserole 9](https://cookingblog.com/wp-content/uploads/2019/04/whole_chicken_casserole_9.jpg)
The seared bacon and chicken are added to the pot and it’s then put in the oven at 180° for 40 minutes, stirring occasionally.
![Cooking Blog - Whole Chicken Casserole 10](https://cookingblog.com/wp-content/uploads/2019/04/whole_chicken_casserole_10.jpg)
It’s then served hot.
![Cooking Blog - Whole Chicken Casserole 11](https://cookingblog.com/wp-content/uploads/2019/04/whole_chicken_casserole_11.jpg)
Bread or salad can optionally be served alongside this dish.
![Cooking Blog - Whole Chicken Casserole 12](https://cookingblog.com/wp-content/uploads/2019/04/whole_chicken_casserole_12.jpg)
This hearty casserole with a thick sauce and tender chicken cannot be overlooked as a delicious and healthy meal.
![Cooking Blog - Whole Chicken Casserole 13](https://cookingblog.com/wp-content/uploads/2019/04/whole_chicken_casserole_13.jpg)
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Description
A recipe for a whole chicken casserole.
- 50g butter
- 120g bacon, chopped
- 1 whole chicken, without giblets, cut into pieces
- 30g flour
- 1 tsp salt
- 1 tsp pepper
- 6 shallots, chopped
- 200g mushrooms cups, sliced
- 2 carrots, chopped
- 2 celery sticks, chopped
- 4 potatoes, chopped
- 600ml chicken stock
- Preheat an oven to 180°. Meanwhile add butter to a frypan and heat over a medium heat, let melt, then add bacon and cook for 4 minutes or until seared, then remove and set aside, leaving the fat in the frypan. Season the chicken with salt and pepper, then add to the frypan. Cook for 6 minutes, or until seared, stirring often. Set chicken pieces aside with bacon.
- Transfer about 1 tbsp of oil from the frypan to a cast iron pot, discarding the rest, then heat the pot over a medium heat. Add shallots, mushrooms, carrots, celery and potato to the pot. Turn the heat down to medium low and cook for 7 minutes, stirring often.
- Add flour and stir until combined. Slowly add stock, stirring so that the consistency stays smooth. Bring to the boil.
- Add chicken and bacon that’s put aside, stir, cover with lid and put in the oven for 40 minutes, stirring occasionally. Serve.
Nutrition
- Serving Size: 6
- Calories: 637