Easy Chicken Casserole

June 6, 2013

This quick and easy chicken casserole recipe makes the perfect midweek dinner for these chilly nights. Serve with crusty bread to mop up the tasty sauce.

Serves 4


8 skinless bone-in chicken thighs

1 medium onion, diced

2 stalks celery, diced

1 carrot, diced

2 rashers middle bacon, chopped

1 Tablespoon tomato paste

1/2 cup red or white wine

1 cup chicken stock

1 tin whole tomatoes

Small handful chopped parsley


1. Heat a little olive oil in a large frying pan or Dutch oven over medium heat. Season the chicken with salt and pepper. Add the chicken to the pan. Brown on both sides, about 5 minutes, then transfer to a plate. Don’t overcrowd the pan as the chicken will steam, so brown the chicken in batches.

2. Add onion, celery, carrot and bacon to pan. Cook, stirring, for 3-4 minutes or until the onion has softened.

3. Add the tomato paste and continue to cook for 1 minute. Add the wine and cook for another minute.

4. Add the chicken stock and tin of tomatoes and return the chicken to the pan. Bring to a simmer, then cover and turn the heat to low. Simmer for 20-30 minutes or until the chicken is cooked through. Check the seasoning. Stir in parsley and serve with crusty bread to mop up the sauce and a crisp salad.

What’s your favourite chicken casserole recipe?

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