Chicken casserole ....

[Millie1]

Does anyone have a recipe for chicken casserole please ... here's the catch ...

I want to chop my meat and veggies tonight then tomorrow lunchtime pop home from work and chuck all in a casserole dish (no pre-frying), pop in the oven with the timer set so as dinner is cooked at 5.30pm.

So can I do this with chicken/raw meat without poisoning my children? What veggies and what liquids. All suggestions much appreciate.

Thank you! Am off back to work now so I'll look forward to lots of ideas when I get back tonight !

'appreciateD'

Bumping ..... aren't there any chicken casserole recipes out there??!!

Chuck in raw diced chiken, sliced onion, button mushrooms, new potatoes, chicken stock, generous splash of dry white wine and boquet garni (or mixed herbs, bay leaf etc). Put on lid show in a low heated oven for a few hours and serve with some form of green veg. Provided all the ingredients are fresh (well in their use by date) and it is stored in the fridge until it goes in oven, it will be fine. If you want to do this often invest in a slow cooker, then you don't need to pop back to put it in the oven you can set it before you leave in the morning.

personally I would be dubious about not browning the chicken, but then I would not like to heat the chicken by browning it and then leaving it in a cold oven for some time before cooking.

Thanks Chicagomum ... just the sort of thing I was after. Iota ... yes, worry a little about chicken myself but hopefully it'll be okay - it'll only be in the cold oven for around 2 hrs before it starts cooking. Re browning ... will risk it and see what happens but if you can do it with a slow cooker ... [shrug emotion]

um .. couldn't you cook it tonight and heat it up tomorrow?

can't imagine a meat casserole without pre-browning TBH ..but sure it must work

and from lunch to 5.30 seems an awfully long time to cook chicken .. won't it fall apart

(I don't know, am just asking)

she is going to set the timer twig

I would cook tonight then fridge it and reheat tomoz

i would deffo brown the chicken
how about use chicken thighs or joints, then less likely to disintegrate

the problem is going to be that your casserole is sitting in the oven all day until the timer comes on.

unless your kitchen is cold, I'd be worrying about warm chicken breeding bacteria.

Surely cooking the chicken will kill any bacteria which I would think was unlikely at this time of year.

I use the timer on my oven all the time and do chicken cassserole a lot. I prepare night before, refrigerate overnight and then put cold in the over on timeer to cook for a couple of hours on about 190. Have never had a problem always fine.

Also as an avid Weight Watcher, I never pre-fry/brown anything.I always take the skin off chicken before I cook it anyway. Tastes the same to me but then maybe I am used to it. I know other people will think YUK! It is just a matter of personal preference I think

I meant to say I put it cold in the ovening the next morning on timer

Why not put the oven on very low and leave it on when you go out in the morning? thats how I do my chicken casserole[smug aga owner emoticon).I don't brown the chicken,or fry any of the veg, just sling it all in a pan with chicken stock, white wine, fresh/dried herbs, and leave it for 8 hours or so on equivalent of gas mark 1.

Didn't get a chance to get back here til now ...

Twiglett & Enid ... couldn't cook it tonight as chicken frozen and I was out at a meeting. You're right Enid in that I planned to set the timer at lunchtime tomorrow so as the oven would click on around 3.30pm.

Mazzystar - no time to brown it at lunchtime. Tassis ... it'll be in the fridge til 2 hrs before the oven comes on. Dizzydo ... just what I planned and Milge ... how I'd love an Aga!

But folks, after all that, the bad news is that the chicken is still in the freezer so it'll be pasta & sauce tomorrow and I'll save the chicken for another day!!

Thanks anyway