Easy Chicken Casserole

delicious no fuss casserole
Delicious no fuss casserole
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8 Chicken thighs bone-in, skin-on
1 tbsp Olive oil or sunflower oil
1 Onion thinly sliced
4 slices Smoked Bacon back , cut into roughly 2cm/¾ in slices
5½ oz Mushrooms small , halved or quartered if larger
3 Carrots medium, peeled and cut into roughly 1.5cm/⅝ in slices
¾ oz Plain flour
1 tbsp Fresh thyme leaves, or 1 tsp dried thyme
18 fl oz Chicken stock hot, made with 1 stock cube
1 Leek medium , trimmed and cut into roughly ½-inch slices
Salt to taste
Black pepper freshly ground , to taste

Nutritional information


Easy Chicken Casserole


I love this Easy Chicken Casserole, and it is made with my favorite type of chicken meat – thighs. Bone-in, skin-on chicken thighs are the most delicious things. Especially when the skin is crispy, and they are cooked until tender and falling off the bone. 

To make this delicious casserole, start by frying chicken thighs until the skin is nicely browned. Saute onion, bacon and mushrooms. Transfer to a medium, lidded oven-safe pan or casserole. Add the carrots and flour and toss together well. Add thyme and pour in stock. Return the chicken pieces to the pan and bring to a gentle simmer. Cover with a lid and cook in the oven for 45 minutes. Add leeks and continue to cook for 15 minutes until the chicken and leeks are tender and the sauce has thickened. Serve immediately with rice or potatoes.

To make my Easy Chicken Casserole, you will need the following ingredients:

Ingridiens for Easy Chicken Casserole

Steps to make Easy Chicken Casserole


Heat oven


Preheat the oven to 375 °F.


Season chicken thighs


Generously season chicken thighs all over with salt and lots of black pepper.


Fry chicken


Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Add the chicken thighs and fry the chicken for 7–8 minutes, skin-side down. Once the skin is browned, turn the thighs and cook on the other side for 3 more minutes. Transfer the cooked thighs to a plate.


Saute onion, bacon and mushroom


Return the pan to the heat. Add 1 sliced onion, 4 bacon slices and 5½ ounces of sliced mushrooms. Saute stirring regularly over medium-high heat for 4–5 minutes, until lightly browned.


Transfer to casserole dish


Transfer the onion, bacon and mushroom to a medium casserole with a lid. Add carrots and flour to the casserole and toss together well.


Assemble casserole


Sprinkle the contents of the casserole with thyme. Pour in 18 fluid ounces of stock, a little at a time. Stir well between each addition. Add the cooked chicken thighs to the dish. Bring the contents to a gentle simmer and cover the pan with a lid.




Place the casserole in the oven and cook for 45 minutes. Remove and stir in the leeks. Cook for a further 15 minutes until the chicken and leeks are tender and the sauce has thickened.



Serve with rice or potatoes.

This Easy Chicken Casserole is a must try recipe! Your whole family will love it! Don’t forget to tag #CookMeRecipes if you decide to try this one!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Delicious casserole for family dinner!

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