Creamy Chicken Casserole

This is a great creamy chicken casserole with some tasty cheese and bacon scone-like dumplings as a topping. It’s ideal comfort food for a winter evening, but we enjoy it in the summer too. (If we waited for cold weather to eat this kind of food in Perth then we would be waiting a long time!)

The recipe originally came from the May 2010 issue of Recipes+ magazine and I must admit that I have made only a few adapations because it’s so good! I do cheat slightly and use a can of champignons (small mushrooms) but you can use fresh button mushrooms instead if you can’t get champignons.

Ingredients – serves 4:

  • approx 500g/18oz skinless chicken thigh fillets,  cut into bite-size pieces
  • 1 medium onion, finely chopped
  • dried garlic granules (approx 1 teaspoon), OR 2 cloves fresh garlic, crushed
  • 2 tbspn plain/all-purpose flour
  • 1 cup chicken stock (either ready-made or mix a stock cube with water)
  • 1 cup cream
  • 1 tbspn wholegrain mustard
  • 190g/7oz can of Champignons Pieces & Stems, OR 190g/7oz fresh button mushrooms, sliced
  • approx 10 sun-dried tomatoes (from a jar of sun-dried tomatoes in oil), sliced
  • dried mixed herbs and pepper, to season
  • half a medium butternut pumpkin/squash, diced

Cheese & Bacon Scones to top the casserole:

  • 75g/3oz diced bacon bits (called lardons in the UK)
  • 1 cup self-raising flour
  • 25g/1oz butter, chopped into small pieces and softened slightly
  • 50g/2oz grated cheese
  • milk (approx 1/2 cup)


  • Spray a large non-stick frying pan with some cooking spray, then cook the bacon bits for 5 minutes or until browned. Remove to a plate.
  • Put the flour (you can sift if you want) into a medium bowl with the chopped butter.
  • Rub together the flour and butter until it vaguely resembles fine crumbs.
  • Stir in the cheese and the bacon.

  • Slowly add splashes of milk to the dry ingredients and mix until you get a soft but not too sticky dough. Leave in the bowl to rest whilst you prepare the casserole.

  • Heat the oven to 200C/180C fan forced/390F.
  • In the frying pan, cook the chicken pieces for 2-3 minutes, stirring until seared all over. Remove to a plate.
  • Add the onion and garlic to the pan and cook for 4-5 minutes until softened.
  • Stir in the plain flour and cook for 1 minute.

  • In a large jug, whisk together the cream, stock and mustard.
  • Gradually stir the cream mixture into the onion and flour in the frying pan, until combined and smooth.
  • Add the diced pumpkin to the pan and cook for 2 minutes.
  • Return the chicken pieces to the pan, and add the champignons/mushrooms and sun-dried tomatoes.
  • Add a sprinkling of dried mixed herbs and a little pepper.

  • Bring to a gentle boil and then remove from the heat.
  • Spray an ovenproof dish with a little cooking spray, then carefully tip the contents of the frying pan into the dish.
  • Roll small balls of the scone mix using your hands – the balls should be smaller than a golf ball. Flatten each one slightly and place on top of the casserole.

Ready to cook!

  • Bake in the oven for 20-25 minutes or until the scones are golden brown.

  • Serve with peas or green beans.
  • Enjoy!
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2 Responses to Creamy Chicken Casserole

  1. Alisa says:

    I came across your site from the foodieblogroll and I’d love to guide Foodista readers to your site. I hope you could add this casserole widget at the end of this post so we could add you in our list of food bloggers who blogged about casserole recipes,Thanks!

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