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chicken drumstick casserole recipes

chicken drumstick casserole recipes

chicken dumstick casserole recipes

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chicken drumstick casserole recipes
chicken drumstick casserole recipes

Are you looking for a comforting chicken recipe? This Creamy Chicken Casserole with bacon and potatoes is delicious, easy and sure to become a true family favourite. In collaboration with Anolon.

Love creamy chicken dishes? You must try my Chicken Alfredo

Post may contain affiliate links. For more information, check my disclosure

If you are anything like me, you will CRAVE comfort food the second the temperature drops. This one-pan chicken dinner will satisfy your tastebuds and minimise washing up – what’s not to love?

I can’t think of a more comforting recipe than this creamy chicken casserole… It has a short list of ingredients but is absolutely PACKED with flavour. That creamy sauce in particular is totally addicting, I don’t think I will ever tire of it.

Another thing I absolutely love is that everything cooks together in one pot – that’s always a winning formula. What’s more, unlike most casseroles which require a long and slow cooking time, this recipe is pretty speedy and ready in under an hour.

CHICKEN CASSEROLE INGREDIENTS

All the ingredients in this recipe are simply meant to be together: chicken, bacon and cream with Dijon mustard for flavour, English mustard for heat and a little honey for sweetness.

Shallots and baby potatoes round off the list of ingredients… and instead of stock I have used medium-dry apple cider. If you wanted to improvise a little, then mushrooms would be a lovely addition as would chestnuts or even some apples.

Any seasonal vegetables could be used instead or in addition to the baby potatoes – such as carrots, parsnips or butternut squash, though the cooking time might need slight adjusting.

Let’s not forget the herbs – I have used dried tarragon and fresh thyme. Chicken stew with tarragon and cream is a classic recipe that uses cider – use fresh tarragon with caution as it is a lot more aromatic and powerful than the dried version.

ALL ABOUT (HARD) CIDER

In Europe, cider is a sparkling drink made with apples – though there’s also versions made with pears or other fruit. Cider contains alcohol – usually about 5-7%. There’s lots of French and English cider brands to choose from, any medium-dry apple cider would be good in this recipe.

TOP TIP: The alcohol in the cider cooks off while you make this casserole recipe. But if you prefer not to use any, replace with chicken stock or perhaps half stock and half cloudy apple juice.

WHICH PAN SHOULD I USE?

You will need a large lidded casserole dish that can be used on the hob but is also oven safe. I used my new Chef’s Pan which I have fallen head over heels for. It can cook casseroles, but is also perfect for stir fries, one-pot pasta dishes, tagines… you name it. A great investment which comes with a lifetime guarantee.

CREAMY CHICKEN CASSEROLE STEP BY STEP

Take a look at this step by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at the end of this post.

STEP 1. Pat your chicken legs dry using paper towels and season with salt and pepper. You can also use chicken thighs in this recipe.

STEP 2. Dry fry the smoked bacon lardons in a large non-stick pan until they start to crisp up and render some of their fat. Set aside on a kitchen towel lined bowl.

STEP 3. Add a splash of olive oil and small knob of butter to the pan and brown the chicken legs, in batches if necessary, for about 4 minutes per side or until nicely coloured. Set aside.

STEP 4. Add the chopped shallots and cook, stirring, for a couple of minutes. Add the potatoes and garlic and cook for a further four minutes.

STEP 5. Add the apple cider and stir in the mustard, honey and cream. Sprinkle with the dried tarragon.

STEP 6. Return the bacon and chicken to the pot, nestling the chicken in the creamy sauce. Add the thyme sprigs, cover and transfer to a preheated oven to cook for a further 15 minutes. Uncover the pot and cook for another 5 minutes or until the potatoes are fork tender. 

STEP 7. Check the seasoning, add the lemon zest and serve with some crusty bread to mop up the delicious sauce and a green salad on the side.

chicken drumstick casserole recipes
chicken drumstick casserole recipes

RECIPE TIPS AND TRICKS

Want to make sure you get this one-pot chicken recipe just right? Here’s some expert tips:

  • Make sure you use the best chicken you can find – organic and free-range if possible. Using skin-on and bone-in chicken adds more depth of flavour but you could use skinless chicken if you refer.
  • Do NOT rinse the chicken – though this used to be common practice it is now frowned upon as it can spread bacteria.
  • Chicken legs and chicken thighs are suitable for this casserole. I would avoid using chicken breasts which can become a little tough.
  • Don’t skip browning the chicken – it adds so much flavour and colour! Sear in a hot pan until they are golden – avoid overcrowding as it will cause it to steam instead of brown. Depending on the size of your pan you may need to do this in batches.
  • You can replace single (pouring) cream with half and half or half-fat creme fraiche. Reduce heat to a simmer before adding any dairy to avoid the cream splitting.
  • Substitute the apple cider with chicken stock (broth) or use half chicken stock and half apple juice plus 1 tablespoon apple cider vinegar.
  • Replace some or all of the potatoes with squash, carrots, parsnips or a combination of all these vegetables, cooking until fork tender.

Have you made my Chicken Casserole Recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day 🙂

 

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Looking for a warm and filling casserole recipe for dinner tonight? Then check out this chicken drumsticks cacciatore baked with vegetables and rice using Sliced Mushrooms, in just an hour!

Ingredients

  • 1cup uncooked regular long-grain white rice
  • 1medium zucchini, sliced
  • 1(14 1/2-oz.) can ready-to-serve chicken broth
  • 1(14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
  • 1(4.5-oz.) jar sliced mushrooms, drained
  • 8chicken drumsticks, skin removed
  • 1teaspoon paprika

Steps

  • 1
    Heat oven to 375°F. Spray 12×8-inch (2-quart) glass baking dish with nonstick cooking spray.
  • 2
    In sprayed baking dish, combine rice, zucchini, broth, tomatoes and mushrooms; stir gently to mix. Arrange drumsticks over rice mixture. Sprinkle chicken with paprika. Cover with foil.
  • 3
    Bake at 375°F. for 30 minutes. Uncover; bake an additional 10 to 15 minutes or until chicken is fork-tender and juices run clear.

Tips from the Pillsbury Kitchens

  • Tip 1
    Cacciatore is an Italian-American cooking term that refers to food prepared “hunter-style.” Mushrooms, tomatoes, onions, herbs and wine are common ingredients in cacciatores. Chicken cacciatore is the most popular of these recipes.
  • Tip 2
    To remove the skin from chicken drumsticks, use a paper towel to grab the skin and pull from the large end of the leg to the small part. The paper towels securely grip the slippery skin.
  • Tip 3
    To keep your dinner quick and convenient, serve this cacciatore with a packaged salad mix, baby carrots and bakery rolls.

Nutrition Information

380 Calories, 6g Total Fat, 33g Protein, 48g Total Carbohydrate, 4g Sugars
chicken drumstick casserole recipes
chicken drumstick casserole recipes

Notes

Chicken casserole tips and tricks

Want to make sure you get this recipe just right? Here’s some expert tips

    • Make sure you use the best chicken you can find – organic and free range if possible. Using skin-on and bone-in chicken adds more depth of flavour but you could remove the skin if you refer.
    • Chicken legs and chicken thighs are suitable for this casserole. Avoid using chicken breasts which can become a little tough.
    • Don’t skip browning the chicken legs – it adds so much flavour and colour!
    • You can replace single (pouring) cream with half and half or half fat creme fraiche. Reduce heat to a simmer before adding any dairy to avoid the cream splitting.
    • Replace the apple cider with chicken stock or use half chicken stock and half apple juice plus 1 tablespoon apple cider vinegar.
    • Replace some or all of the potatoes with squash, carrots, parsnips or a combination of all these vegetables, cooking until fork tender.

Variation: Fry 200g (7oz) sliced mushrooms together with the bacon in step 1, setting aside and returning to the pan with the bacon in step 6.

Nutritional Info
Calories: 694kcal | Carbohydrates: 34g | Protein: 27g | Fat: 48g | Saturated Fat: 18g | Cholesterol: 181mg | Sodium: 797mg | Potassium: 989mg | Fiber: 4g | Sugar: 7g | Vitamin A: 575IU | Vitamin C: 29.6mg | Calcium: 70mg | Iron: 2.4mg

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