Favourite Rich Chicken Casserole
A rich, punchy chicken casserole, not at all like a traditional chicken casserole. Ginger and Worcestershire sauce give it a real kick. Doubling both will give it a real flavour boost.
Serving: 4
Ingredients
- 4 large chicken breasts cut in large chunks
- 1/2 cup plain flour
- 1 Tbsp ground ginger
- Salt & pepper to taste
- 6 carrots peeled and quartered
- 5 Tbsp butter
- 2 cup water
- 4 beef oxo (or other beef stock) cubes
- 2 Tbsp ketchup/tomato sauce
- 2Tbsp tomato paste (optional)
- 1 Tbsp Worcestershire sauce
- 2 Bay leaves
- 6 very small onions (whole, peeled)
- 6 medium potatoes (peeled and quartered)
- 1 cup halves sauteed mushrooms
- 1 can peas
Instructions
- 1. Mix flour, salt, pepper and ginger and dredge chicken pieces in it.
- 2. Heat butter in a pan then brown chicken.
- 3. Put chicken pieces in slow cooker, keeping the flour and butter mix in the pan.
- 4. Return pan to heat and add some of the leftover seasoned flour to the pan to make a thick paste.
- 5. Slowly stir through water, oxo, ketchup and Worcestershire sauce. 6. Add all vegetables except peas to slow cooker, then pour over thickened sauce.
- 7. Cook on high 4-6 hours.
- 8. Add peas half an hour before serving.
Notes
- A rich, punchy chicken casserole, not at all like a traditional chicken casserole. Ginger and Worcestershire sauce give it a real kick. Doubling both will give it a real flavour boost.
- Inspired by a "copycat Lone Star" recipe from "Recipes Down Under" (no longer functioning) in 2007 and adapted by me for slow cooker use.
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