I chose a short and catchy name for this recipe!
I have made quite a few chicken casseroles in my time. They are so versatile as they can be eaten with potatoes and vegetables as a simple and warming dish or topped with some puff pastry for a quick and delicious pie. Although a lot of the recipes I have followed in the past have been delicious, they tend to need some forward planning. I think there is nothing more annoying than wanting to make a recipe but realising you’re missing a vital ingredient. It can’t just be me that writes numerous lists and will still always forget something when you go to the shop?! My housemate and I found a delicious chicken casserole/pie recipe that we would make at uni; but the recipe used creme fraiche which isn’t something I tend to have in my fridge. And then once you have used the small amount you need for the recipe, the rest goes to waste as it sits in the fridge because you don’t know what else to do with it.
I decided I wanted to come up with a chicken casserole recipe that was minimum effort and used mainly ingredients I (and other people) tend to already have in their cupboards or fridges. Obviously you can substitute ingredients still but this recipe will provide you with a deliciously comforting chicken casserole without needing a long shopping list!
This chicken casserole freezes really well. When you reheat it, the chicken tends to break up slightly but I don’t mind this at all! I usually serve this with small baked potato and vegetables.
4 – 6 people
1 kg chicken breasts (or use a mix of breast and skinless thigh)
500g carrots, peeled and sliced
300g leeks, washed and sliced
400g tin cream of chicken soup
1 tsp wholegrain mustard
1 tsp mixed herbs
1 tsp dried thyme
350ml semi skimmed milk
Chicken stock pot
¼ ground pepper
1 tsp salt
2 tbsp cornflour (if needed)
- Cut the chicken into cubes. Brown the chicken in batches in a pan or in your slow cooker on the hob (if your slow cooker allows this) using some spray oil
- Once all of the chicken is browned, add it all to the slow cooker dish. Add the sliced carrots, leeks and the rest of the ingredients apart from the cornflour. I add the soup and then use the tin to measure the milk and then fill nearly to the top with recently boiled water. Not only does this give you the correct measurements but it also rinses out the tin too!
- Cook on high for 4-5 hours or low for 7-8
- Once the casserole has finished cooking, check to see if the sauce is the right consistency. If it is too thin, use the cornflour and add enough water to make a slurry. Add this to the casserole and allow it to cook for another 30 minutes