I like to buy my chicken joints from a local butcher, as he packs them up in bulk on a tray, which makes them good value. I cook what I need that night, and freeze the rest in bags containing quantities that we will use at a meal. If you don’t have a local butcher, you can buy in smaller quantities in a supermarket, either fresh or frozen.
If you have sharp kitchen knives, or a cleaver, you may even prefer to cut a whole chicken into joints yourself, as often buying it this way can work out cheapest of all.
One of the things that makes chicken casseroles useful, is that they are not time sensitive - a few minutes more or less in the oven is not going to make a lot of difference to the end result - unlike if you were baking.
With a collection of easy chicken casserole recipes at hand, you can serve chicken every week without repeating the same recipe too often.
Let’s start with one of my easiest recipes.