chicken casserole ideas-

ava_kiana, Apr 26, 10:50pm
would like to hear anyones yummy chicken casseroles they make-thanks

cookessentials, Apr 27, 3:53am
Have popped a Spanish one in one of the threads, it uses chicken thighs. Would you like me to copy and paste it for you?

purplegoanna, Apr 27, 3:55am
have bumped a smiliar thread for you with chicken thighs

st_allie, Apr 27, 3:59am
today at woolworths I bought a packet of Tegel pre cooked smoky BBQ drumsticks x 1 kilo. They were marked down to less than half price.

anyone bought these and done something creative? otherwise I will just grill them and add vegetables.

cookessentials, Apr 30, 4:05am

4 (800g) chicken thigh cutlets, excess fat trimmed
4 (600g) chicken drumsticks
plain flour
20g butter
2 teaspoons olive oil
3 (200g) rindless bacon rashers, sliced thinly
2 medium (700g) leeks, cut into 5cm pieces
3 cloves garlic, crushed
4 sprigs fresh lemon thyme
1 bay leaf
1 cup (250ml) dry white wine
1 cup (250ml) water or chicken stock
300g button mushrooms
1 teaspoon finely grated lemon rind
2 tablespoons coarsely chopped fresh flat-leaf parsley

Preheat oven to 200°C (180°C fan-forced).

Toss the chicken pieces in combined flour, salt and pepper. Heat the butter and oil in a large flameproof casserole or baking dish. Cook chicken over medium heat, until browned all over; drain on absorbent paper. Drain excess fat from the baking dish.

Add the bacon, leek, garlic, thyme and bay leaf to same pan; cook, stirring, until vegetables are fragrant. Add the wine; bring to the boil. Add the water and return the chicken to the pan, turning to coat in wine mixture. Cover baking dish with foil or lid, bake for 30 minutes. Add the mushrooms, bake, uncovered, for a further 30 minutes or until chicken is cooked through. Season to taste with salt and pepper.

Serve sprinkled with rind and parsley

wasgonna, Apr 30, 7:42am
You state "trim excess fat" so that means leaving the skin on. Correct ... please ... please.

birdfeeder, Apr 30, 9:37am
Boil a chicken till cooked. Pull meat off the bones and chop into bite sizedpieces. Add frozen peas, chopped onion, tin of pineapple pieces, pkt of Maggi Chicken Noodle Soup, chopped bacon, chopped mushrooms and 2 tbsp of chicken stock powder. Cover with milk. Cook for one hour at 180deg C, stirring a couple of times. Thicken with a paste of cornflour and water. Yum.

cookessentials, Mar 19, 2:52pm
No, just any of the larger lumpy bits of fat that are sometimes attached to chicken pieces. If you want skinless, then by all means, remove it.