Mediterranean chicken casserole

If it's comfort food you're after, look no further than this easy and tasty chicken casserole. Taste.com.au members love it! 

Preparation Time

30 minutes

Cooking Time

60 minutes

Ingredients (serves 4)

• 2 tsp olive oil
• 8 chicken lovely legs
• 1 large brown onion, halved, thinly sliced
• 3 celery sticks, trimmed, cut into 2cm-thick slices
• 2 garlic cloves, crushed
• 200g button mushrooms, thickly sliced
• 2 x 400g cans diced Italian tomatoes
• 1 chicken stock cube (Massel brand)
• 150g (1 cup) frozen broad beans, thawed, peeled
• 1 tbs fresh thyme leaves
• Freshly ground black pepper
• 200g dried spiral pasta, optional, to serve

 

Method

1. Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish.
2. Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and mushroom and cook, stirring, for 2 minutes or until mushroom is tender. Add tomato and stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken.
3. Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender. Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.
4. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
5. Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with pasta, if desired.

Spanish chicken casserole

After eating this slow-cooked chicken wonder give compliments to the chef even if it's you! Smile and say delicioso, which means delicious in Spanish. 

Preparation Time

25 minutes

Cooking Time

90 minutes

Ingredients (serves 4)

• 1.8kg whole fresh chicken
• 2 tbs olive oil
• 2 (about 180g) chorizo, thinly sliced
• 1 large red capsicum, halved, deseeded, cut into 2cm pieces
• 1 red onion, coarsely chopped
• 80ml (1/3 cup) dry sherry
• 2 x 400g cans diced tomatoes
• 185ml (3/4 cup) chicken stock
• 2 tsp dried oregano leaves
• Saffron rice, to serve
• Fresh oregano leaves, to serve

 

Method

1. Preheat oven to 180°C. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Place, the chicken, breast-side down, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut along either side of the backbone. Discard the backbone. Cut the breast in half along the breastbone. Use a sharp knife to cut around the legs, between the thigh and the breast. Cut the drumsticks from the thighs. Cut the wings from the breasts and cut the breasts in half diagonally. Remove any excess skin.
2. Heat the oil in a flameproof casserole dish or large frying pan over medium heat. Add half the chicken and cook for 4 minutes each side or until golden. Transfer to a large plate. Repeat with remaining chicken, reheating the dish between batches.
3. Add the chorizo, capsicum and onion to the dish. Cook, stirring often, for 10 minutes or until chorizo is golden. Add the sherry and cook, stirring, for 2 minutes or until reduced by half.
4. Transfer the chorizo mixture to a casserole dish, if necessary. Add the chicken, tomato, stock and dried oregano. Cover and bake in oven for 1 hour or until the chicken is tender.
5. Divide the rice among serving dishes and top with the chicken mixture. Sprinkle with fresh oregano to serve.

 

Notes

Cooking tip: To make saffron rice, cook rice using absorption method with chicken stock not water. Add a pinch of saffron threads to liquid.
Time-saving tip: Use 10 chicken pieces, such as drumstick and thigh pieces.

Chicken Alfredo Biscuit Casserole

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

1        tablespoon butter

2        cups sliced fresh mushrooms

1/2     cup chopped onion

1        jar (16 oz) Alfredo pasta sauce

1/4     cup milk

2        cups chopped cooked chicken

2        cups Green Giant® SELECT® frozen broccoli florets, thawed

1/4     teaspoon dried basil leaves

1        can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits

1        tablespoon butter, melted

1        tablespoon grated Parmesan cheese

 

DIRECTIONS

 

1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. 2 In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish. 3 Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese. 4 Bake 15 to 20 minutes or until biscuits are golden brown.

To make ahead, follow directions through step 2, using a glass baking dish. Cover and refrigerate. When ready to bake, uncover and heat in microwave until bubbly and heated throughout, stirring as needed. Then complete steps 3 and 4.