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Chicken casserole

Recipe from: 5/31/1990 12:00:00 AM
Ingredients 16
Servings 6


  • 3
  • 250
    white wine
  • 6
  • 2
    cloves garlic
  • 6
    rashers bacon
  • chicken stock
  • 240
    fresh white breadcrumbs
  • 4
    stalks celery, chopped
  • 1
    medium onion, finely chopped
  • 125
    parsley, finely chopped
  • 1
    clove garlic, finely chopped
  • 25
  • 25
    cake flour
  • 1
    chicken stock
  • 75


Preheat the oven to 180 ºC (350 ºF). Grease a large ovenproof dish with margarine or spray with non-stick spray. Place chicken, white wine, cloves, garlic and bacon in the saucepan. Add enough chicken stock to cover the chicken - at least 1 litre. Cover and simmer until the chicken is very tender. Remove the chicken and bacon, reserving the chicken stock. Debone the chicken and remove the skin. Place the bacon and chicken skin on a baking sheet and roast until crisp. Chop into small pieces and set aside. Combine the breadcrumbs, celery, onion and parsley and arrange a layer of the breadcrumb mixture in the bottom of the ovenproof dish, followed by a layer of chicken. Repeat the layers until all the ingredients have been used. Sauté the garlic in hot butter until soft. Remove from the heat and stir in the cake flour. Slowly add the chicken stock and cream, stirring continuously. Bring to the boil. Pour the sauce over the chicken. Allow the sauce to be absorbed. Sprinkle the chicken skin and bacon on top and bake uncovered for 40 to 60 minutes.

Read more on: poultry  |  bake

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