How do i make a traditional chicken casserole?

lele-x-

Hello guys,
I'm from Italy and new to this forum, I had chicken casserole once when I was in Alabama. I remember they baked it and put crumbles of crackers on top of it.
Since I don't think that I can find all the ready-to-bake ingredients over here can you tell me an easy way to make it?

bramble1

I have searched but am failing, i'd like to slow cook some chicken breast steaks tomorrow, i was thinking a caserole type dish.

I have onions, carrots, chicken stock, chicken (obvs) potatoes...

any idea what to do????

Penelope_Penguin

bramble1 wrote: »

I have searched but am failing, i'd like to slow cook some chicken breast steaks tomorrow, i was thinking a caserole type dish.

I have onions, carrots, chicken stock, chicken (obvs) potatoes...

any idea what to do????

As with all casseroles, I soften onions in some oil, add the rest of the veg and soften them, add the liquid and meat, season, and cook until done

There's a thread with more ideas here; I'll merge this later.

McKneff

Dont fart about with anything, just chuck it all in together, leave it alone.

job done.

eat

Fruball

McKneff wrote: »

Dont fart about with anything, just chuck it all in together, leave it alone.

job done.

eat

Agreed, chuck it all in along with a stock cube and wait

Grebe

Lightly frying the onion, carrot and potatoes with a little reasoning will bring out a richer flavour when adding them to the chicken with the chicken stock in the slow cooker. Also onions really need to be slightly softened before using in any slow cook recipe.

Paulie'sGirl

Hi,

I'd agree with PP. I'd soften some onions in oil, then brown the chicken (in chunks), add the carrots and potatoes in chunks. Add strong chicken stock (or veg is good) and some herbs. Simmer as long as you like. If you want a thicker sauce, mix a tablespoon of cornflour to a paste with cold water in a cup, then add a ladle of the chicken stock to the cup. Add the mixture back to the pot and stir for a few moments until the sauce thickens.

I tend to make my grandma's chicken and bacon casserole though. One chicken breast / leg per person, half a handful of bacon bits (Sainsbury's cooking bacon is superb) - smoked is best per person, and half a tin of tomatoes per person. Brown the chicken and bacon in a little oil in a casserole dish, add the tomatoes, a pint of stock (chicken or veg, not ham, its too strong) and herbs (I like oregano) to taste. Simmer gently for at least half an hour, serve with veg, crusty bread or mash.

I find the above lovely when my IBS is playing up, as there's no onions, garlic etc to upset it, but its still really flavoursome.

PGxx

McKneff

Well, try it both ways and then see if there is any difference in the taste.

alys_fowler

i tend to pop it all in the slow cooker and let it go, sometimes i will brown off the meat first before putting it in

bramble1

Soo i opted for chuck it in and see what happens, onion, carrots, parsnip, stock, chicken, and some rosemary and thyme.

fingers crossed it turns out well!