Homemade Chicken Casserole
March 9, 2016
- Prep: 10 mins
- Cook: 6 hrs
-
10 mins
6 hrs
6 hrs 10 mins
- Yields: 4-6 servings
Directions
1Place chicken fillets in the slow cooker.
2Put in all of the vegetables (onions, carrots, parsnips, broccoli, cauliflowers a carrot from the packet, and frozen peas.
3Then in a separate bowl mix cream of condensed chicken soup, Worcestershire sauce, water chicken noodle soup mix dry and chicken stock liquid mix together and pour over the top.
4Cook on low for 4 hours and 2 hours on high
5Cooked in a 6 L slow cooker
6Served with 2 minute noodles
Submitted by Trinity Simmons
6 Reviews
Wendy
October 4, 2021
Just wondering why the last 2hrs are on high. Could it be done all on low with extended time ??
Thank you
Wendy..
Sally
September 29, 2021
This was lovely! I added the frozen veg in the last half hour and it was fine. Smelt so amazing and fed the family for two nights
Janine
April 7, 2019
This was amazing! I used all frozen veges and added potatoes right from the start, had to use cornflour to thicken half an hour before it finished as frozen vege had added so much water. My fussy teenager even liked it!
Paul
April 10, 2016
I used a pototo instead of a parsnip. Daughter pureed it up for grandies an dcasserole and soup tasted fantastic.
Highly recommend this recipe
Kara
April 7, 2016
I am yrying this tonight minus the broccol.i sounds yum.
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Paulene @ Slow Cooker Central
October 6, 2021
I expect the 2hrs on high was actually at the start to get it to high heat faster and give it a kick start. But if you skip that you can just go low longer 🙂