Chicken Casserole With English Ale And Stilton And Walnut Dumpli Food

FOOD ALLERGY MUMS' CHICKEN CASSEROLE

Steps:

• Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
• Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
• Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
• Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
• Leave to simmer very gently for about 10-15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
• If you end up having more sauce than you'd like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.

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.

CHICKEN AND DUMPLINGS CASSEROLE

Steps:

• Preheat oven to 400F.
• Dump shredded chicken, condensed cream of chicken soup, salt, pepper, onion powder, garlic powder and ground sage into a large mixing bowl.
• Stir until ingredients are fully combined.
• Add milk, canned corn and canned peas and carrots to the bowl.
• Stir well again.
• Pour the mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
• Dump Bisquick mix and milk into a medium mixing bowl.
• Stir until a sticky dough forms
• Drop the dough by the tablespooon on top of the chicken mixture.
• Cover the baking dish with foil and place it in the oven.
• Bake for 28 minutes and then remove the foil.
• Continue baking uncovered until the dumplings are just starting to brown on top. 8-10 minutes.
• Remove the casserole from the oven and allow it to sit for a couple of minutes before serving.
• Enjoy!

CHICKEN CASSEROLE

Steps:

• Combine all ingredients, reserving crackers for topping.
• Place in shallow.
• greased baking dish.
• Top with crackers.
• Bake at 400° for one hour.

EASY CHICKEN CASSEROLE

Steps:

• Heat oil in a large, flameproof casserole. Season chicken pieces and brown all over for 10min. Remove and set aside. Drain fat from the pan - there should be around 75ml (3fl oz). Pour just 1tbsp oil back in to the pan and discard the rest. Preheat oven to 200ºC (180ºC fan oven) mark 6.
• Add the onion, garlic, celery, carrots, leeks and potatoes to the pan, and cook, stirring, for 5-10min. Stir in the flour, cook for 2min, then pour in the stock. Season well, then return the browned chicken to the pan. Add the rosemary, squeeze over the juice from the lemon half and pop the squeezed lemon half into the pan. Cover and bring the casserole to the boil.
• Cook in the oven for 25-30min until the chicken is cooked through and the sauce is piping hot and thickened.