Uk Quick Chicken Casserole Recipes

UK QUICK CHICKEN CASSEROLE

Steps:

• Preheat the oven to 400f (200c/gas mark 6).
• Heat the oil in a frying pan, add the onion, leeks, carrots and celery and fry for 3 minutes, stirring occasionally. Transfer to an ovenproof dish.
• Brown the chicken portions in the frying pan and add to the casserole with the vegetables.
• Make up the gravy by pouring 570ml boiling water onto the 3 OXO chicken bouillon cubes, stir well.
• Stir into chicken vegetables, cover and bake in the preheated oven for 35 minutes or until the chicken is cooked through.

EASY ONE-POT CHICKEN CASSEROLE

Steps:

• Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
• Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
• Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
• Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
• Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.

QUICK CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine condensed soup, rice, and milk in a 9x13-inch baking dish. Lay chicken legs on top and sprinkle with pepper and paprika. Cover with aluminum foil.
• Cook in the preheated oven for 30 minutes. Remove foil and cook until rice is tender and chicken is no longer pink at the bone and the juices run clear, 15 to 30 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).