Chicken Casserole Recipes

When starting this page on chicken casserole recipes, I first had to find out exactly what a casserole is.

As it turns out, the term “casserole” comes from the French word for a saucepan. The term is used to refer to a pot or dish that is used both in the oven and as a serving dish.

I always think of a casserole as a meal-in-one dish, ideal for those days when I am running around. At least if the food is in the oven, I can get round to other things, like homework and piano practice... But some casseroles do need some vegs and a starch cooked separately. So for the moms out there and other busy people, I have grouped the recipes accordingly.

There is also a cross over between chicken stews and chicken casseroles. I have found that some recipes are called casseroles, but they are cooked on the hob. I have included those in the stew section. (See the Chicken Stew Recipes page.)

In some of the recipes the lid of the casserole is sealed. This can either be done with 4 layers of wax paper folded under the lid or with a paste made by mixing ¼ cup of flour with 1 tablespoon of water and spreading it round the edge of the lid to seal it.

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