Thursday, August 5, 2010

Super duper, easy (and cheap) Chicken Casserole

Chicken Casserole

1kg chicken pieces
1 ½ level tablespoons flour
2 level tablespoons butter
2 rashers bacon, chopped
1 onion, chopped
1 level teaspoon salt
200 -250g mushrooms, sliced
Roll chicken pieces in flour and brown slowly in butter in large frypan. Remove from pan and place in large casserole dish. Put chopped bacon and onion into frypan and cook over low heat until glossy and transparent. Pour over chicken. Add salt and pepper and sliced mushrooms. Cover and cook in oven (160c) until tender – about 2 hours. Remove any excess fat from casserole. Garnish with chopped parsley. Serve with rice and freshly cooked vegetables and salad.


  1. Hi Candice
    Do you end up with a moist, caramalised mix of the main ingredients or does it produce a natural gravy of it's own?
    Jacinta :-)

  2. It is a 'gravy-less' casserole. Makes the chicken fall off the bone and the mushrooms cooked with the flavours all through from the butter, onion, and bacon. Best served with mashed potato and green beans.