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Thursday, 18 January 2018

Chicken Casserole - with a selection of vegetables


There are many good recipes for Chicken Casserole, but can you have too many? No, I don't think so ... If you'd like to add another version of a chicken casserole to your recipe collection, this one is very tasty. Read on and see what you think!

For the casserole:

Serves Four
4 chicken breasts, or 600g/1lb 5oz cooked leftover roast chicken
2 onions, 1 roughly chopped, 1 thinly sliced
1 carrot, roughly chopped
1 celery stalk, roughly chopped
6 whole peppercorns
1 fresh  bay leaf
water, to cover
55g/2oz butter
30g/1oz plain flour 
salt and freshly ground black pepper
1 small head broccoli, cut into florets and blanched
1 x 225g/8oz tin water chestnuts, drained
1 free-range egg yolk, lightly beaten
2-3 tbsp. double (heavy) cream
squeeze lemon juice


To serve:
1 tbsp. chopped fresh parsley
boiled baby carrots

Method:
1. Place the chicken breasts, roughly chopped onion, carrot, celery, peppercorns and bay leaf into a large pan and add enough water to cover the ingredients.
2. Bring the mixture slowly to the boil, then reduce the heat and simmer for 25-30 minutes, or until the chicken is completely cooked through.
3. Remove the chicken from the pan and set aside. Keep warm. Strain the cooking liquid and reserve 450ml/16fl oz. of it. Set aside.
4. Heat half of the butter in a large separate pan and add the flour. Stir over a low heat until the mixture forms a smooth paste that leaves the sides and base of the pan cleanly. Gradually add the reserved cooking liquid, stirring well after each addition, to make a sauce. Season, to taste, with salt and freshly ground black pepper.
5. Add the broccoli and water chestnuts to the sauce. 
6. In a bowl, mix the egg yolk with the cream and slowly add this mixture to the sauce. Add a squeeze of lemon juice and stir to combine.
7. Cut the cooked chicken into bite-sized pieces and return to the sauce. Stir well.
8. In a separate pan, heat the remaining butter and fry the remaining thinly sliced onion until soft and golden-brown.
9. To serve, sprinkle the onion over the casserole, garnish with parsley and serve with the boiled baby carrots.

Tip:
You could make this healthy mid-week dish using leftover roast chicken – tear it into pieces and add at step seven.

From an original idea here

a glass of white wine served with the meal - optional

A variety of recipe ideas are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

24 comments:

Tom said...

...chicken is often on my plate,

eileeninmd said...

Hello, we have some kind of chicken a few times a week. It is always nice to try a new recipe.
Thanks for sharing, it looks delicious! Happy Thursday, enjoy your day!

Jenn Jilks said...

This would be a great meal, baking double the chicken you need, then using the leftovers for this.
They are advocating this kind of meal planning on cooking shows. Being retired it doesn't matter much to me.
Sadly, hubby doesn't LIKE poultry, but he'll buy it!
(ツ) from Cottage Country Ontario , ON, Canada!

Valerie-Jael said...

Sounds wonderful! Hugs, Valerie

Jan said...

Looks yummy to me Jan!
Hubby and I enjoy chicken and vegetables.

Have a beautiful day~

carol l mckenna said...

All looks very delicious and healthy! Good show!

Happy Weekend coming to you,
A ShutterBug Explores,
aka (A Creative Harbor)

PerthDailyPhoto said...

Have just been back to see all recipes that I've missed Jan.. as a result I am now starving πŸ˜€ Not really but I did have dinner a long time ago, yesterday in fact, I've just realised it's after midnight thus making it Friday πŸ˜€ also I should be asleep if I'm to get my full seven hours.. night night πŸ˜€

Catarina said...

Lovely presentation!
: )

Plowing Through Life (Martha) said...

What a lovely recipe!

Carol Blackburn said...

Served nice and hot! Sounds wonderful.

Elephant's Child said...

Casseroles are always good. And I use them to encourage more vegetable eating by the other household resident.

Christine said...

Looks healthy and good!

William Kendall said...

That looks delicious!

Mary Kirkland said...

Sure looks good to me.

NatureFootstep said...

looks delicious :)

Stephanie said...

Hello, sweet Jan! Oh, what a delight to visit you this afternoon...I have missed your posts and tasty recipes :) This chicken casserole looks like another winner.

Thinking of you! Hugs!

Love Affair with Food said...

I'm writing this recipe down for my next chicken dish. I love the sound of it.

David Gascoigne said...

I make a really good chicken stew that has most of the same ingredients, but cooked differently. I guess the bottom line is that chicken and veggies are a good combination - and good for you too. As for the glass of white wine - that's just part of the meal!

The Joy of Home with Martha Ellen said...

What a great comfort meal you have here. I will be making this one for sure. Have a great weekend. ♥

Beatrice Euphemie said...

This sounds really good - I like the idea of adding the water chestnuts, too! Yum! Hope you have a lovely weekend! x Karen

Debbie said...

yum...i really love a good casserole!!!

orvokki said...

Looks delicious.
Have a happy day.

DMS said...

Although I am a vegetarian- this reminds me that casseroles with lots of veggies are somethign I should make in the winter. :)
~Jess

Magic Love Crow said...

Looks so yummy! Thanks Jan! Glad I'm eating soon! LOL! Big Hugs!