How do i make a traditional chicken casserole?

onetomany

my mate marmite tastes good, worcster source, herbs etcive even used tobasco sauce before, just bung it in hun

twentypenceoff

i have discovered that chicken casserole goes a lot further if you add lots of water and butter to it - the butter stops it tasting watery when you do that.

i am eating last nights chicken casserole for breakfast this morning....:rotfl:

Bitsy_Beans

OK casserole for breakkie - I am not sure I could stomach that :rotfl:

npsmama

I'm making some dishes for a couple in their 70s who are extremely traditional.
I can cook but I have no idea when it comes to traditional British dishes as I was brought up abroad.

Please could someone tell me what goes in a (boring - er, oops, sorry I meant traditional) chicken casserole?

I'd like to make them several for the freezer too but I assume it's a dish that's easily freezable

many thanks

npsmama

Answering my own post, i know, but would this be what people would call a traditional chicken casserole? http://www.eatwell.gov.uk/healthydiet/recipes/recipes/chickencasserole/

zippychick

Hi! You sound so excited!

Found a thread from earlier that should help - chicken casserole :j

Edit - pretty much , yes!

tandraig

lol - how can chicken casserole be boring!
by the way - how do you know that a couple in their seventies arent adventurous in their diet?
my mum hates any casseroles - to her chicken only comes roasted with veg and gravy. but I know many pensioners who love chinese chicken or chicken with pasta or bbq chicken. make sure you know their tastes hun.
now a chicken casserole recipe - for my twentysomething son who is very traditional in his tastes
4 chicken quarters or 8 - 10 drumsticks
onion - chopped
mushrooms chopped
small bit of a clove of garlic finely chopped
some red wine
chicken stock cube
teaspoon of mixed dried herbs
salt and pepper
fry the chicken quarters or drumsticks lightly til browned a bit
add the onion mushrooms and garlic to frying pan and soften them
put into casserole dish and add red wine to cover them and then add the salt pepper dried herbs and stock cube.
in a slow cooker i would guess all day - in normal oven at gas 4 give it a couple of hours.
simple yes - but lovely

firesidemaid

you could omit the red wine and add some fresh herbs - perhaps a bunch of thyme that you could fish out when finished. add some lovely pearl barley and/or lentils too (to bulk out and add different texture/protein) and serve with mash or dumplings - yummy (OH's recipe) x

LJM

hmm im a throw everything in type of girl im afraid mine never taste the same twice

Generali

Take some chicken thighs and drumsticks (4-6 of each?), and put them in a casserole. Then roughly chop an onion and a leek, soften for 10 minutes in a pan with some oil and bung it in the casserole. Then add 2 carrots cut into cubes of about 1/2 inch and a stick of celery chopped as finely as you can manage.

Bung in a glass of white wine and a dsp of flour (plain or self raising - it makes no difference strangely) and then top up with water until the ingredients are barely covered. Throw in a stock cube and some fresh rosemary and/or thyme, a couple of dried or fresh bay leaves and some fresh parsley (just the stalks will do if you want). Then add plenty of black pepper and put it in a lowish oven for a while (90mins should do it, 2 hours would be better).

If you want mushrooms, add them 30 mins before the casserole is done. Fish out the herbs before serving.