One of the most frequently asked questions by housewives would be “what can I cook for dinner?”. And a correct answer would be the best chicken casserole recipe and I will serve with fresh egg tagliatelle. You will see that it will be the best choice, it will be to everyone’s liking.

This recipe is best to make in a cast-iron pot because it will be first and foremost tastier and secondly we will start cooking first on the stove and then we will continue in the oven.

But let’s not waste time with stories, let’s show you what ingredients I used.

Ingredients

Best Chicken Casserole Recipe-Ingredients

I will use both meat and vegetables in the recipe because only this way we will get that mix of flavours that will make this perfect dish.

I will use chicken, more precisely 1 kg of chicken thighs because it seems to me that they are the juiciest and best for this type of dish.

Best Chicken Casserole Recipe-Chicken Thighs on the Chopping Board

Also in the meat category, we can mention the 85-90 g of smoked pancetta, just to add a little smoky taste to the recipe.

We switch to vegetables and we need a bigger red onion, a sweet pepper (I used a yellow kapia pepper), two celery stalks and two cloves of garlic.

Best Chicken Casserole Recipe-Celery Stalks, Yellow Pepper, Garlic Cloves and Red Onion on the Chopping Board

Let’s not forget the liquid ingredients, that is, we use 500 ml of chicken stock and 200 ml of tomato passata.

Best Chicken Casserole Recipe-Chicken Stock and Tomato Passata

Preparing the Ingredients

We start with the chicken legs, which we wipe well with a paper towel and then season with sea salt and freshly ground pepper.

Best Chicken Casserole Recipe-Seasoned Chicken Thighs on the Chopping Board

Then roll them in wheat flour because it will help the thighs to get a nice crust and give a thickening of the dish.

Best Chicken Casserole Recipe-Seasoned Chicken Thighs Sprinkled With Flour in the Bowl

We move on to the vegetables and start with the onion, which, after I clean it, I chop it finely and do the same with the garlic cloves.

Best Chicken Casserole Recipe-Chopped Onion and Garlic on the Chopping Board

I cut the yellow pepper into not very small pieces, about 2-2.5 centimetres (one inch), just like the celery stalks.

Best Chicken Casserole Recipe-Celery Stalks Cut in Pieces
Best Chicken Casserole Recipe-Yellow Sweet Pepper Cut in Pieces

With this we have finished preparing the ingredients, now we can start cooking.

How to Make the Best Chicken Casserole Recipe?

As I said, first pre-cook the dish on the stove, which means that we will fry the ingredients a little. For this, I heated a good spoonful of lard (or olive oil)in the cast iron pot and first I start frying the chicken thighs.

Best Chicken Casserole Recipe-Frying Chicken Thighs in the Pot

Fry them for two or three minutes until they get a nice golden crust and then turn them on the other side.

Best Chicken Casserole Recipe-Half Fried Chicken Thighs in the Pot

After frying them on both sides, remove the thighs in a bowl and set them aside for the time being.

Best Chicken Casserole Recipe-Fried Chicken Thighs in the Bowl

In the same pot, fry the chopped onion and garlic for about a minute, stirring sometimes with a wooden spoon. I seasoned the onion with a teaspoon of sea salt to release its juice faster and soften.

Best Chicken Casserole Recipe-Frying Chopped Onion and Garlic in the Pot

If necessary, you can add a little more oil, then moisten the smoked pancetta, the pepper and the chopped celery stalks.

Best Chicken Casserole Recipe-Frying Onion, Garlic, Pepper, Celery and Bacon in the Pot

I seasoned with a teaspoon of thyme, a teaspoon of oregano and a bay leaf, I mixed and let it simmer for about five minutes on medium to low heat. Now add the tomato passata.

Best Chicken Casserole Recipe-Tomato Passata on the Seasoned Frying Vegetables in the Pot

The kitchen is already full of flavours and we continue. Place the chicken legs back in the pot and pour over the chicken stock.

Best Chicken Casserole Recipe-Pour Chicken Stock Over the Fried Chicken Thighs

Leave the pot until it brings to the boiling temperature, then put the lid on and put it in the preheated oven at 190 degrees for an hour.

Best Chicken Casserole Recipe-Ready to Serve

During this time we boil the pasta and we can serve this great dish. This was the best chicken casserole recipe which I warmly recommend you try, it’s beastly tasty.

Serving the Dish

It is a preparation that can be served with various kinds of pasta and with rice, polenta or mashed potatoes. My choice for today is fresh egg tagliatelle and grated grana Padano on top!

Best Chicken Casserole Recipe-Served on Plate With Tagliatelle

If you tried and liked this best chicken casserole recipe, I suggest you try other chicken recipes from our blog such as:

Best Chicken Casserole Recipe-Served on Plate With Tagliatelle

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Best Chicken Casserole Recipe-Served on Plate With Tagliatelle

Best Chicken Casserole Recipe

Course: Dinner, Main Course, Stew
Cuisine: Hungarian, International, Transylvanian
Diet: Kosher
Keyword: best chicken casserole, best chicken casserole recipe, chicken casserole, chicken casserole recipe
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 4 portions
Calories: 1298kcal
Author: Laci
One of the most frequently asked questions by housewives would be “what can I cook for dinner?”. And a correct answer would be the best chicken casserole recipe and I will serve with fresh egg tagliatelle.
Print Recipe

Equipment

  • cast iron pot

Ingredients

  • 1 kg chicken thighs
  • 1 PCs sweet pepper yellow kapia pepper
  • 85 g smoked pancetta or bacon
  • 1 PCs red onion
  • 2 PCs cellery stalks
  • 2 PCs garlic cloves
  • 200 ml tomato passata
  • 500 ml chicken stock or water
  • 50 ml pork lard or olive oil
  • 1 tbsp thyme
  • 1 PCs bay leave
  • 2 tsp sea salt kosher
  • 1 tsp ground pepper freshly ground

From Serving

  • 500 g fresh egg tagliatelle

Instructions

  • Wipe well the chicken thighs with a paper towel and then season with sea salt and freshly ground pepper then roll them in wheat flour. The onion after I clean it, I chop it finely and do the same with the garlic cloves. I cut the yellow pepper into not very small pieces, about 2-2.5 centimetres (one inch), just like the celery stalks.
  • Heat a good spoonful of lard (or olive oil )in the cast iron pot and start frying the chicken thighs. Fry them for two or three minutes each side until they get a nice golden crust and then remove it in a bowl and set them aside for the time being.
  • In the same pot, fry the chopped onion and garlic for about a minute, season with salt, stirring sometimes with a wooden spoon. Add the smoked pancetta, the pepper and the chopped celery stalks, season with thyme, oregano and a bay leaf, mix and let it simmer for about five minutes on medium to low heat.
  • Now add the tomato passata, place the chicken legs back in the pot and pour over the chicken stock. Leave the pot until it brings to the boiling temperature, then put the lid on and put it in the preheated oven at 190 degrees for an hour.
  • Can be served with various kinds of pasta and with rice, polenta or mashed potatoes. My choice for today is fresh egg tagliatelle and grated grana Padano on top.

Nutrition

Calories: 1298kcal | Carbohydrates: 100g | Protein: 65g | Fat: 70g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 380mg | Sodium: 1716mg | Potassium: 1233mg | Fiber: 6g | Sugar: 7g | Vitamin A: 651IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 6mg