This classic chicken casserole recipe is a hearty one-pot wonder

Let the oven do the hard work, then tuck into a plate of ultra-comforting creamy chicken casserole.

The chicken thigh cutlets are oh-so-juicy and fall-apart fabulous after lovely long, slow cooking!

Looking for more chicken casserole recipes?

Ingredients

2 Tbsp extra virgin olive oil

8 bone-in chicken thighs, skin on

Sea-salt flakes and freshly ground black pepper, to season

2 leeks, trimmed and cut into 2cm rounds

1 stalk celery, thinly sliced

1 small fennel, trimmed and thinly sliced

2 Tbsp plain flour

1 cup chicken stock

1 cup white wine

1 tsp fennel seeds

1/2 cup mascarpone

2 Tbsp Dijon mustard

1 small bunch Dutch carrots, unpeeled, trimmed, scrubbed and halved

1/4 bunch tarragon leaves, finely chopped

Steamed green beans and steamed chat potatoes, to serve

Method

Preheat oven to 200°C/180°C fan-forced. Heat oil in large, flameproof casserole dish on medium heat. Season chicken. Cook, skin-side down, for 4 minutes until golden; turn and cook for a further 4 minutes. Remove and set aside.

Add leek, celery and fennel to same pan on medium. Cook, stirring, for 6 minutes, or until tender. Add flour and stir well to coat. Add stock and wine, and stir well to combine.

Return chicken to pan. Add fennel seeds. Cover with a lid. Bake for 40 minutes.

Uncover, stir in mascarpone and mustard. Add carrot and bake for a further 30 minutes, uncovered, until chicken is golden. Stir through half of the tarragon.

Serve chicken with remaining tarragon, beans and potatoes.

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Can I make this chicken casserole in a slow cooker?

Yes, brown the chicken and cook the vegetables on the stovetop first, then transfer everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. See the slow cooker method above for full details.

What can I serve with chicken casserole?

Steamed green beans and chat potatoes work well, as in this recipe, but mashed potato, crusty bread, or steamed rice are all good options for soaking up the sauce.

Can I freeze chicken casserole?

Yes. Let it cool completely, then store in an airtight container in the freezer for up to three months. Thaw overnight in the fridge before reheating.

Can I make this ahead of time?

Yes — the casserole can be made up to 2 days ahead and stored in an airtight container in the fridge. Reheat gently on the stovetop or in the oven until piping hot before serving.

How to store chicken casserole

The best way to store chicken casserole for your next dinner is to freeze it. This can be done by letting your casserole cool completely and storing it in an airtight container. Casseroles can last up to three months in the freezer. When you want to use it, thaw overnight in the fridge and reheat any way you like.

Jessica Brook

Jessica Brook's career has covered every corner of the food world, including being a professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.