Chicken casserole is the kind of cosy, homely dish that never goes out of style. Tender chicken, soft vegetables, and a rich, savoury sauce come together in one pot to create a meal that feels like pure comfort. It’s simple, satisfying, and perfect for those evenings when you want something warm and nourishing without too much fuss.

When you need a hearty dinner that practically cooks itself, a chicken casserole is always a winner. With just a handful of everyday ingredients and one pot, you can create a flavourful, comforting meal that bubbles away gently in the oven while you get on with your evening.

This chicken casserole is especially tasty on cold, chilly winter evenings — it fills the house with the most amazing aroma and delivers that kind of warmth you feel from the first spoonful.

Serving Suggestions for chicken casserole

• Steamed green veg — tenderstem broccoli, green beans or peas add colour and freshness.
• Creamy mashed potatoes — the ultimate comfort pairing; perfect for catching every bit of gravy.
• Buttered new potatoes — lighter than mash but still cosy and satisfying.
• Rice or wild rice — great for stretching the casserole further and soaking up the sauce.
• Crusty bread or warm baguette — ideal for dipping and mopping up the juices.

Chicken casserole

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Cook Time 2 hours hrs 15 minutes mins

Course Dinner

Servings 4 People

Ingredients

  

• 2 tbsp vegetable oil
• 4 chicken legs
• 900 ml chicken stock
• 1 chicken oxo cube
• 4 rashers smoked bacon, cut into chunks
• frozen casserole mix (or 1 sliced onion, 1 sliced celery, ½ swede cubed, 2 sliced carrots)
• handful of frozen peas
• 4 potatoes, peeled and cubed
• 1½ tsp sage
• 1 tsp thyme
• 1 bay leaf
• salt and pepper

Instructions

 

• Pre-heat the oven to 180ºc / Gas 4.
• Season the chicken legs with salt and pepper. Heat the oil in a pan and fry the chicken until browned all over. Place in a casserole dish and set aside.
• Add the bacon to the frying pan, fry for around 30 seconds until slightly crispy and add to the casserole dish along with the frozen vegetables (or fresh vegetables) and potatoes.
• Pour in the chicken stock and crumble in the oxo cube.
• Add the sage, thyme, bay leaf and seasoning and stir. Place in the oven and cook for 2 hours, until the vegetables are cooked through and the chicken falls off the bone.
• Whilst the french stick is warming in the oven, remove the chicken from casserole pot, strip from the bones, place the chicken back to the casserole, stir and serve.