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Best Chicken Casserole Recipe-Served on Plate With Tagliatelle

Best Chicken Casserole Recipe

Course: Dinner
Cuisine: Hungarian
Diet: Halal
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: 1302kcal
Author: Timea
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


  • 1 Dutch oven pot 


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

From Serving

  • 500 g fresh egg tagliatelle


  • 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.


Serving: 1grams | Calories: 1302kcal | Carbohydrates: 105g | Protein: 66g | Fat: 68g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 28g | Trans Fat: 0.3g | Cholesterol: 378mg | Sodium: 1721mg | Potassium: 1349mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1575IU | Vitamin C: 49mg | Calcium: 98mg | Iron: 6mg