Chicken Casserole
A comforting and flavorful chicken casserole that's perfect for busy weeknights and family gatherings, combining tender chicken thighs with delicious vegetables in a rich sauce.
Ingredients
Main Ingredients
- 2 tbsp vegetable oil
- 8 pieces boneless chicken thighs trimmed of fat
- 2 tbsp unsalted butter
- 2 pieces brown onions peeled and diced
- 3 cloves garlic peeled and minced
- 3 tbsp plain (all-purpose) flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ tsp celery salt
- 480 ml chicken stock
- 1 tbsp freshly squeezed lemon juice
- 16-20 pieces baby chestnut mushrooms
- 16-20 pieces chantanay carrots
- 3 sticks celery roughly chopped
- 60 ml double (heavy) cream
- 1 small bunch parsley chopped
Instructions
Cooking
- Heat the oil in a large frying pan over medium-high heat.
- Add the chicken thighs and lightly brown them on both sides for about 5 minutes.
- Once browned, remove the chicken from the pan and place it in the slow cooker.
- Add the butter to the pan and let it melt.
- Add the diced onions and cook for 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for another minute.
- Add the flour, salt, pepper, thyme, and celery salt. Cook for 2 minutes.
- Pour in the chicken stock and lemon juice. Stir well and bring to a boil, then pour this mixture into the slow cooker over the chicken.
- Add the mushrooms, carrots, and celery to the slow cooker and give it a good stir.
- Cover and cook on low heat for 5-6 hours or on high heat for 3-4 hours.
- Once cooked, shred the chicken a little with two forks and stir in the cream.
- Serve topped with fresh parsley.
Notes
Serve your chicken casserole hot in bowls, garnished with freshly chopped parsley. Pairs well with mashed potatoes, green beans, or crusty bread for soaking up the sauce. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months.