Chicken and bacon casserole recipe

Chicken and bacon casserole recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken stews and casseroles

A tasty warming meal to come to.

Yorkshire, England, UK

201 people made this

IngredientsMakes: 2

  • 1 tablespoon vegetable oil
  • 2 chicken portions
  • 1 rasher smoked streaky bacon
  • 1 chopped onion
  • ½ clove garlic, crushed (optional)
  • 1 carrot, diced
  • 1 stick celery, cut in 5mm slices
  • 1 tablespoon plain flour
  • 225ml chicken stock
  • 1 tablespoon tomato puree
  • salt and pepper to taste

MethodPrep:15min ›Cook:6hr ›Ready in:6hr15min

  1. Heat the oil in a large pan and brown the chicken oil all sides.
  2. Transfer to the slow cooker bowl.
  3. Add the bacon, onions, garlic (if using), carrots and celery and gently fry for about 4 minutes.
  4. Stir in the flour and then gradually add the stock, tomato puree and seasoning.
  5. Bring to the boil stirring continuously. Pour over the chicken.
  6. Cook for 6 – 8 hours on low.

Serving suggestion

Adjust seasoning after cooking and serve with new potatoes. If the sauce is too thin, transfer to a pan and thicken using a little cornflour

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Reviews & ratingsAverage global rating:(39)

Reviews in English (40)

Altered ingredient amounts.Instead of two Chicken breast, I use chicken chunks. Made it in to more of a casserole.-10 Feb 2010

Great recipe and so easy to make. Went down very well with the family. Will definitely be making this again.-21 Feb 2011

Altered ingredient amounts.I'm going to add a bit more stock next time just to give it a bit more juice.-19 Dec 2010

Chicken Bacon Ranch Casserole

Ranch chicken. Rotini pasta. Homemade alfredo sauce. And bacon. All baked to cheesy ooey gooey perfection. One bite of this and you will be hooked – I promise.

Now there are a few steps to this recipe but if you’re short of time, there’s a few shortcuts that can be taken here.

For starters, leftover rotisserie chicken would be a great way to repurpose leftovers. Store-bought alfredo sauce can also be substituted. And if you are counting your calories for the new year, you can make this sans bacon.

But let’s be real here. The bacon is always a must, am I right?

Preheat oven to 180⁰C/350⁰F/160⁰C Fan/Gas Mark 4.

Pour the oil into a large ovenproof casserole dish or deep sauté pan and heat on a medium setting.

Add the onions, garlic and bacon and fry until lightly coloured. Lift out and drain.

Add the chicken breasts and fry on both sides for a minute or two to brown lightly. Lift out and drain.

Put the mustard, tarragon and lemon zest into the pan, add the stock and whisk k together until well blended. Bring to the boil, then reduce the heat to simmer.

Return the onion, garlic, bacon and chicken breasts to the pan, cover with the lid and then transfer to the hot oven.

Cook for about 45 minutes then remove from the oven, add the peas and stir in the cream.

Cook for a further 15 minutes. Check that the chicken is fully cooked, giving a little longer cooking time if necessary.

Remove the chicken from the sauce, season the sauce with salt and freshly ground black pepper. Serve the chicken with the sauce poured over.

One-pot chicken & bacon stew

Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.

Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.

How To Make Chicken Bacon Ranch Casserole

  • Prepare your oven: preheat oven to 350 F degrees.
  • Season the chicken: In a medium sized bowl, toss the bite sized chicken, olive oil, and 2 tbsp ranch seasoning till the chicken is well coated. Set aside.
  • Combine the casserole: In a 9 x 13 – inch casserole dish combine the rice, onion, garlic, half of the bacon, chicken broth, half and half, and the remainder of the ranch seasoning. Add the chicken and stir it all together.
  • Finish the casserole – Top with the remaining bacon and cheddar cheese before covering with aluminum foil and baking for 30 minutes. Remove the foil and bake for an additional 30 minutes uncovered or until the rice is cooked through. Once finished, garnish with lots of parsley and serve!

This AIP recipe comes with a bit of a back story.

If you've been following along with me for awhile on Instagram or my podcast, Unbound Healing, you know I've been promising to deliver this AI recipe for months. Each time someone would call me out on it, I'd promise them I'd get it out next.

I wasn't trying to deceive them! The thing is, every I'd plan to make this AIP recipe to take photos, something would go wrong in the execution.

The first time, I cooked and shredded the chicken, prepped the ranch, and then found out my spaghetti squash had molded.

The next time, I made the entire dish only to realize I'd forgotten the bacon.

Other times I'd forget the coconut yogurt for the AIP Ranch Dressing, or the sage for frying and garnishing the top.

The final failed attempt ended in frustration tears when my instant pot didn't cook the chicken or the spaghetti squash the entire way through on the first try, and after a second round of cooking I had run out of natural light to shoot the recipe in.

I tried making this dish 5 times, and there was a cooking catastrophe every time. If it wasn't the most delicious AIP recipe I've ever tried, I would have thrown in the towel completely.

And yet, here I am sharing the final recipe with you! Which almost didn't happen either.

James was in the kitchen when the timer went off on the recipe, and he asked if I wanted him to broil the top a bit to make it golden brown. Genius, right? Not so much….

It ended up burning around the edges and leaving some darker burnt spots around the dish. I about cried when we finally pulled it from the oven (pregnancy hormones are legit). Thankfully, my husband is amazing, talked me out of throwing the entire dish into the trash, and helped me clean it up a bit for photos.

So there you have it! The long back-story of how this Bacon Chicken Ranch Casserole (aka the best Whole30 and AIP recipe you've ever tried!) came to be.

How to Make Chicken and Bacon Hashbrown Casserole

To make this quick easy recipe, you’ll need the following ingredients on hand.

  • crispy fried bacon,
  • shredded cheese
  • cream cheese
  • sour cream
  • melted butter
  • ranch dressing mix
  • frozen hash browns, thawed
  • rotisserie chicken (or any chicken you have on hand)
  • green onions

I do love using a rotisserie chicken when I’m making this casserole

Start by preheating your oven to 350 degrees. Lightly spray a 9吉-inch baking dish with nonstick cooking spray.

In a large bowl stir together 1 cup of the cheese, cream cheese, sour cream, melted butter, water, ranch dressing mix and about ⅔ of the bacon, combine well. Stir in the cooked chicken and the hash browns. Spoon evenly into the prepared baking dish.

Bake for 30 minutes. Remove from the oven, evenly sprinkle with the remaining cheese and bacon. Bake for an additional 20 to 25 minutes. Garnish with sliced green onions and enjoy!

How to Make Bacon Cheddar Chicken Casserole in an Oven

This recipe is an oven version of Cris&rsquo Crock Pot Bacon Cheddar Chicken. And it is super yummy! You and all you serve it to will absolutely adore it!

If you choose this method of cooking this yummy dish, my guess is that you are trying to save some time. Otherwise, you would be using your handy dandy slow cooker, right? 😉 So I made a change to the recipe to make it cook up faster. Instead of keeping the chicken breasts or thighs whole, I cut them into cubes and mixed them in with all the other yummy ingredients. Another change I made that had nothing to do with timing, and everything to do with what I had on hand. I used sour cream instead of mayo. I had sour cream in the fridge, but no mayo. So, I thought I would give it a try. It was delicious! So, whether you want to use sour cream or mayo, it is sure to please!

This recipe is ready in under an hour, so it is great for a busy weeknight dinner or an easy weekend dinner or even for dish to bring to a potluck! It is a real crowd pleaser!

Chicken, leek and bacon casserole

1. Preheat the oven to 180°C (350°F/Gas 4).

2. Put the flour in a bowl and season with sea salt and freshly ground black pepper. Dust the chicken in the flour, shaking off the excess.

3. Heat 2 tablespoons of the olive oil in a large flameproof casserole dish over medium heat. Add the chicken in batches and cook for 2–3 minutes on each side, or until golden all over, adding more oil as necessary. Remove to a plate.

4. Add the bacon, leek and tarragon to the dish and sauté for 5–6 minutes, or until the leek has softened. Increase the heat to high and stir in the wine using a wooden spoon, scraping up any stuck-on bits from the bottom of the pan. Cook for 2–3 minutes, or until all the liquid has evaporated.

5. Return all the chicken to the pan with the stock. Cover, transfer to the oven and bake for 10 minutes. Place the potatoes in a baking dish, drizzle with the remaining oil and season well. Transfer to the oven and roast with the chicken for another 50 minutes, or until the chicken is cooked through and the potatoes are very tender. Season the chicken and potatoes to taste.

6. Just before serving time, bring a pot of water to the boil. Add the beans and cook for 2 minutes, or until tender. Drain well.

7. Serve the remaining drumsticks with the beans and roast potatoes.