Slow Cooked Chicken Casserole

1. 1

   Brown chicken in frying pan then transfer to casserole dish.

2. 2

   Fry bacon until crisp, add this to chicken.

3. 3

   Lightly fry mushrooms until cooked (I add the pepper while the mushrooms are cooking); add to chicken.

4. 4

   After mushrooms have been transferred from pan to casserole dish, add diced potatoes to frying pan. Add mixed herbs to potatoes and fry until lightly golden. Add this to casserole dish.

5. 5

   pour chicken stock over mixture in casserole dish and then cooked in oven on low temperature for 2-3 hours.

6. 6

   half an hour before serving turn oven up to moderate to high heat and add cream to casserole dish. If desired add cornflour to cream to thicken sauce.

7. 7

   This can be done in a slow cooker instead of oven.

8. 8

   As a variation white wine can be used instead of stock. I change the herbs I use each time depending on what I have available.

* Per serving · 4 servings · Values may vary.

No additional tips available.