Easy Chicken Casserole Recipes

Easy chicken casserole recipes come in many guises. It's handy to have a few in your repertoire, as although they are cooked slowly in the oven, you can use that to your advantage. Once the preparation is out of the way and your casserole is in the oven, you can go relax, while dinner cooks itself! There is also little cleanup to do afterwards, as they are basically cooked in one dish.

Many of these casseroles call for chicken quarters, although you can cook a whole bird in this way also. The long, slow cooking is ideal for joints with the bones still in.

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.

Country Chicken Casserole

This recipe serves 2 (but can be doubled easily)


  • 2 large chicken (leg) joints
  • 2oz button mushrooms
  • 4oz baby onions or shallots
  • 2oz unsmoked back bacon
  • salt and pepper to taste
  • 1 chicken stock cube dissolved in 1/2 pint boiling water
  • parsley to garnish


  1. Turn the oven on, to pre-heat to 350F (180C, Gas mark 4).
  2. By buying button mushrooms and shallots (small onions) you cut down your preparation time, as they don’t need chopping.  All you need to do is peel the onions and wipe the mushrooms with a clean cloth.
  3. However, you WILL need to cut the bacon into small pieces. The quickest way is to do this with kitchen scissors. That is the prep part done and dusted!
  4. Place your chicken pieces into a casserole dish, which is big enough for them to lie flat. Add the onions, bacon and mushrooms. Season with a little salt if desired (you can omit this if your stock has salt in it) and pepper. Pour the stock over the other ingredients in the dish.
  5. Put a close fitting lid on the dish, or if you do not have a lid, use aluminum foil. 
  6. Place in the center of the oven and cook for approximately 2 hours, or until the chicken is tender. Told you it was easy!

Serving Suggestions:

This easy chicken casserole recipe goes well with a variety of accompaniments such as crusty bread, mashed potatoes, rice or even pasta.  Remember to put your choice on to cook so that it is ready to eat at the same time as the poultry.

I like to serve a green vegetable with it also, to add some extra color to the meal. You can also add color by sprinkling some chopped parsley on top to garnish.

Chicken Casserole with Sherry

You will often find wine or other booze in chicken recipes, perhaps because the meat itself is quite bland and benefits from the addition of other flavours. This easy chicken casserole recipe is no exception. 

This serves 4 people so is ideal if you are having guests round.


  • 2 tablespoons of oil
  • 4 chicken portions
  • 1 large onion
  • 4oz button mushrooms
  • 1 tablespoon cornflour (cornstarch)
  • 1 large can chopped tomatoes
  • 2 tablespoons medium-dry sherry
  • salt and pepper to taste


  1. Turn the oven on, at 180C (350F or gas mark 4) to preheat while you prepare the casserole.
  2. Peel and chop the onion, into small pieces. Then cut your mushrooms into half or quarters, depending on their size.
  3. In your flameproof casserole dish (or a pan - if you don't mind extra washing up), heat the oil on a fairly hot ring on the hob. Pop the chicken pieces into the oil, and fry quickly, turning, for about 5 minutes, or until they are golden brown on both sides. Take them out of the dish for the time being.
  4. Put the chopped onion and the mushrooms into the dish, and fry  for 3 minutes, stirring all the time so they don't stick. Then remove the pan from the heat.
  5. Sprinkle in the cornflour and stir well. 
  6. Add the tin of tomatoes along with the sherry. Turn the heat up and bring to the boil. Continue to stir during this time.
  7. Once the contents of the dish are boiling, add the chicken back into it. Season with the salt and pepper.
  8. Place a lid on the dish or pan, and pop your casserole into the oven, which should now have reached temperature. Cook for 1 and a half hours or until the chicken is tender.

Serving Suggestions:

Baked potatoes go well with this easy chicken casserole recipe. You can cook them in the oven at the same time to make things super simple.

Shortly before the meal is ready, you might like to boil a pan of water and cook some frozen vegetables such as peas to serve with it. 


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