Chicken casserole recipes for freezer.

[TickledOnion]

I have a chicken cut into 8 (well 7 as DD2 had a drumstick for her tea).
Does anyone have any good recipes for chicken casserole that freeze well and don't have any dairy, honey and not much salt?
All the recipes I have seen tell you to brown the chicken first but even when I do that I still end up with horrible flabby chicken skin that no-one wants to eat. Will a casserole work if I remove the skin?

The secret is not to cover the chicken completely. If you do, the skin gets icky.

Try browning it and also some onions. Then mix some wine and chicken stock and flavour with thyme, star anise, and fennel seeds. Cook covered on about 160 for about 90 minutes then add some chickpeas and chunks of butternut and cook for about 45 minutes.

Freezes well but butternut goes a bit mushy.

I usually take the skin off - its fine but the chicken meat can fall off the bone as there's nothing to keep it together if you know what I mean.

I put chicken pieces, chopped onion, carrot and mushrooms in a dish, cover with stock and cook in oven for about an hour. After an hour add in a few spoonfuls of stuffing mix and stir (dont add too much because it soaks all the water up and dries everything out) then back in oven for another 30 minutes or so till everything cooked. Is lovely with mashed potato and freezes very well

Thanks for those 2 recipes. i probably should have followed one of them but I have gone ahead and thrown something together and am now worried it will taste horrible.

Removed chicken skin. Sauteed onion, garlic, carrot, celery, butternut squash, yellow pepper. Added mixed herbs. Removed veg and put chicken in pot. Added red wine, tinned tomatoes and veg.

Will it be edible? It looks like a lot of veg and tomato. How long do you think it will take to cook on the hob? I think I might have to remove the chicken when it's done and simmer the "sauce" till it thickens.

Please help!