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Everyday Cooking -  Chicken Casserole

November 2011                                                                                                                                    

foodEveryday Cooking is a feature of run by Rosemary Martin. 

Covering topics such as bread making, meals for one, nutritional meals, healthy eating, freezer cooking, seasonal cooking, microwave cooking, bulk cooking, preserves etc., Useful for older people and those on a limited budget, or single householders…

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Chicken casseroleWinter is upon us so I thought Chicken casserole, a family favourite, would be nice for November. This recipe is basically a beef casserole using chicken instead of beef, which is healthier for children and older people, and we think it tastes much nicer.



Chicken Casserole and suet dumplings. Serves 4 - 6

This casserole is best cooked in a large stainless steel roasting dish, or large rectangular shallow oven to tableware dish.


4 skinless chicken breasts
1 large onion
Half a medium sized swede
4 carrots
2 leeks
8 medium sized potatoes
6 beef Oxo cubes
Thickening granules or cornflour
Salt and pepper


4 ounces SR flour
2 ounces shredded beef suet


1. Cut the chicken breasts into large pieces and roll in flour
2. Peel and slice the onion, peel and chop the swede and carrots
3. In a frying pan, gently fry the chicken and onion in olive oil for about five minutes, then place in metal roasting dish
4. Add the chopped swede, carrots and leeks and cover with about 2 litres of cold water, or more if required.
5. Add crumbled oxo cubes, salt and pepper and bring to the boil on the hob before covering with tin foil and placing in oven at about Gas Mark 6 for roughly two hours.
6. Peel and slice potatoes.
7. Add thickener to the gravy, stirring it well and arrange the sliced potatoes on the top, as if it were a hotpot. Place back in the oven for a further hour or so.
8. For the dumplings, mix the SR flour with the beef suet, add salt and pepper to taste, and enough water (about one tablespoon) to make a very stiff dough. Roll into golfball size portions and place gently in the casserole for the last 20 – 30 minutes of cooking time.


1. I use lots of ground pepper in the casserole and dumplings; it doesn’t make it hot just gives a lovely flavour.
2. We like thick gravy but if you prefer it thinner, omit gravy thickener.
3. The longer this casserole cooks the better it gets. I usually give it about three and a half hours.
4. Cover casserole with tin foil if it seems to be reducing too much.
5. This meal freezes beautifully, so portion any leftovers up and freeze for another day.
6. Vary the quantities and types of vegetables to suit yourself.



  chicken casserole



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