How do i make a traditional chicken casserole?

hilstep2000

I brown off the chicken, add some mushrooms and a tin of chicken or mushroom soup, then leave it to cook until the chicken is done.

Zziggi

hilstep2000 wrote: »

I brown off the chicken, add some mushrooms and a tin of chicken or mushroom soup, then leave it to cook until the chicken is done.

Gosh! That's nice & simple & I still have done Campbell's soup from the freebie offer last winter. What do you serve it with?

glitterkitty

Zziggi wrote: »

Gosh! That's nice & simple & I still have done Campbell's soup from the freebie offer last winter. What do you serve it with?

My BF's mum does something very similar to this and she either serves with mash and veg or pasta. Personally I really like it with brown rice.

Zziggi

glitterkitty wrote: »

My BF's mum does something very similar to this and she either serves with mash and veg or pasta. Personally I really like it with brown rice.

Funnily enough, I served it with brown rice (with handful of wild rice) for tea tonight!!

hilstep2000

Hi Zziggi
Didn';t get back on last night! I seeve it with new potatos and veg, or rice, or pasta. It works with them all!

Icey77

I'm suffering from mental block about how to use my chicken leftovers into a casserole.

All the internet instructions seems to use fresh, raw joints but I have leftover breast and boned out legs.

Could anyone give me an idiots guide to a chicken casserole? Thanks xx

Meadows

As your chicken is cooked I would cook any vegetables you have/want to use in a sauce or gravy and then add the cooked chicken and ensure the meat is heated through, if you add the chicken at the start of cooking you could find it dry and overcooked.

meg72

I have just bunged in an assortment of mixed cooked meats, turkey, pork and beef and a ys 10p pack of casserole veg, in the pressure cooker and its made a very tasty stew . I have never found that cooked meats go dry in a casserole or stew if you make sure there is enough liquid.

Farway

meg72 wrote: »

I have just bunged in an assortment of mixed cooked meats, turkey, pork and beef and a ys 10p pack of casserole veg, in the pressure cooker and its made a very tasty stew . I have never found that cooked meats go dry in a casserole or stew if you make sure there is enough liquid.

I agree with that, just bung them in if enough liquid

sillysid

cook the veg in small amount of chicken stock as norm, 1/2 a cube to water ratio should be ample - add bisto/thickener, then add chicken cook till chicken is hot.

alternatively tin of campbells celery soup makes a great chicken casserole/supreme...chop and soften onion in oil, add red pepper, stick of celery, mushrooms, then tin of soup, diluted with chicken stock made from cube, simmer till veg cooked, 5 mins prior to serving, add handful frozen green beans/peas and half tin sweetcorn, bring back to simmer, add chicken, seasonings and serve with rice...

also good with white fish, and if you have a glug of old white wine around chuck it in, adds to flavour.