When you read the recipe, you’ll be dubious. There is no denying this is an odd combination of ingredients. But I promise you, this Chicken in Milk is seriously delicious. It is one of the best roast chickens I have ever had in my life. Ever.
To say that this is one of the best roast chickens I have ever had in my life is a big call, I know. That’s how good this is.
When you read the recipe, you’ll probably be as dubious as I was. “Lemon and milk? Surely that will curdle. And a cinnamon stick? This just sounds weird. ”.
I then took to Google out of curiosity to see if others had tried it. To my surprise, there were many and they raved about it! Quite a few even declared this to be the best chicken they’ve ever had. With my hand on my heart, I can’t say that because it’s up against Southern Fried Chicken, Korean Chicken, Karaage… but there’s no doubt that this is one of the best chickens I’ve ever had! Possibly the best roast chicken I have ever had.
And it is so much easier than traditional roast chicken. Virtually foolproof. Insanely juicy, flavour infused chicken every single time.
Jamie Oliver’s chicken casserole is a comforting hearty dish that has become a staple in many households. This classic recipe combines juicy chicken pieces with vegetables herbs and a rich, tomato-based sauce to create a mouthwatering family meal. But how exactly does the famous chef make this delicious casserole? Here is a step-by-step guide to replicating Jamie Oliver’s signature chicken casserole at home.
Ingredients
To make Jamie Oliver’s chicken casserole you will need:
- Boneless, skinless chicken thighs or breasts
- Onion
- Carrots
- Celery
- Mushrooms
- Garlic
- Canned diced tomatoes
- Tomato paste
- Chicken stock or broth
- Fresh herbs like thyme, rosemary, parsley
- Olive oil
- Salt and pepper
- Breadcrumbs or cheese (optional topping)
Prep the Vegetables
Jamie Oliver says that the best flavor comes from using fresh, in-season food. Cut the onions, carrots, and celery into small pieces to start. The vegetables should be about the same size so that they cook all the way through. Slice the mushrooms. Mince the garlic. Before you cook, make sure your vegetables are clean and ready to go.
Brown the Chicken
Season the chicken pieces generously with salt and pepper. Heat a few tablespoons of olive oil in a Dutch oven or heavy bottomed pan over medium-high heat. Once hot, add the chicken pieces skin side down. Let them cook without moving for 5-7 minutes until the skin is nicely browned. Then flip and brown the other side for another 3-4 minutes. Remove the browned chicken to a plate.
Cook the Vegetables
Add a bit more olive oil to the pan if needed. Add the onions, carrots celery and mushrooms. Cook for 5-7 minutes stirring occasionally, until the vegetables begin to caramelize and brown around the edges. This builds a rich, complex flavor base. Add the garlic and cook for just 1 more minute.
Make the Tomato Sauce
After cooking the vegetables, pour in the canned diced tomatoes, tomato paste, chicken stock, and fresh herbs. Jamie Oliver likes thyme, rosemary and parsley. Stir well and let the sauce simmer for 10-15 minutes. The sauce will thicken up nicely. Feel free to add more chicken stock or water if it gets too thick. Season with salt and pepper.
Finish the Casserole
Return the browned chicken pieces to the pot along with the cooked vegetables and tomato sauce. Gently stir everything together. If you want a creamy finish, Jamie sometimes adds 1⁄2 cup heavy cream or creme fraiche. Put the lid on and let the casserole simmer gently for 15-20 minutes until the chicken is cooked through and the flavors have blended.
Add a Crispy Topping
Jamie likes to put fresh breadcrumbs and grated Parmesan cheese on top of the casserole to make it extra crunchy. For a really crunchy finish, you can also use panko breadcrumbs. Spread the topping evenly over the casserole. Place it under the broiler and watch it closely for two to three minutes, until the top is bubbling and browned. That’s it! A hearty chicken casserole just like Jamie Oliver’s.
Tips for Customizing
This recipe is great because it can be used in many ways. You can easily change it to fit your needs by adding things like
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Different vegetables – try eggplant, zucchini, peppers or greens.
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Other proteins – switch out the chicken for pork, beef or turkey.
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Grains – mix in cooked rice, pasta or barley.
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Spices – add chili flakes, smoked paprika, cumin or Italian seasoning.
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Cheese – use grated cheddar, mozzarella or feta for the topping.
So feel free to experiment with ingredients you have on hand to create your ideal comforting chicken casserole.
Make-Ahead Tips
Jamie says you can make the casserole ahead of time and bake it when it’s ready to save time on busy nights. Follow the recipe up until the point of baking. Put the casserole together but not yet cooked in the fridge for two to three days. When you’re ready to eat, bake at 375°F for 45 to 60 minutes, or until the chicken is cooked all the way through and the sauce is hot. You can also put the casserole together ahead of time, wrap it tightly, and freeze it for up to three months. Thaw overnight in the fridge before baking.
Serving Suggestions
This chicken casserole is delicious served on its own but also pairs well with sides like:
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Mashed potatoes – to soak up the tasty sauce
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Green salad – for added freshness
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Crusty bread – for dipping and scooping
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Steamed vegetables – like broccoli, green beans or asparagus
Jamie also suggests garnishing with fresh chopped parsley or herbs. Serve the casserole straight out of the oven for the best flavor.
Nutrition
Chicken casserole is a balanced meal containing protein from the chicken, complex carbs from the vegetables and pasta/rice if added, and nutrients like vitamin C, A and calcium. An average serving provides around 300-400 calories, 25-30g protein, 15-20g fat, and 3-5g fiber. The exact nutrition will vary based on your ingredient choices. Compared to heavy, creamy casseroles, Jamie’s version uses less dairy and fat without sacrificing flavor.
Jamie Oliver’s chicken casserole blends simple pantry ingredients like canned tomatoes, chicken, onions and herbs into a hearty, foolproof family meal. His easy technique of browning the chicken and cooking the vegetables builds deep flavor. Customize the casserole to your tastes then serve it up with classic sides like mash and salad. This cozy, crowd-pleasing recipe is sure to become a regular rotation in your weeknight dinner lineup.
What It Tastes Like
The chicken is baked for 1. 5 hours in the braising liquid so it is really tender. Not “fall apart” tender, but it’s not a roast for carving. It’s more for tearing bits off.
Because it is baked uncovered for most of the time, the skin comes out lovely and crispy on top. The braising liquid, which reduces down to a sauce, is truly incredible. It infuses into the chicken and reduces down into what I call “liquid gold”. Garlic, a hint of cinnamon, lemon, and sage all mix with the chicken juice to make it smell and taste different. The garlic is a treat in itself. Cooked until soft, I pop them straight out the skin straight into my mouth. If there are any leftover, I spread it onto toast – best treat ever!.
I was convinced the milk and lemon would end up as a curdled mess, but I couldn’t have been more wrong. The milk dissolves into little bits of curd which might look a bit odd at first glance but when you take a bite, it’s almost like little tiny bits of bocconcini or buffalo mozarrella cheese. I wanted more of it!.
In the end, I’m pretty sure this will be the recipe I use whenever I need to cook a whole chicken. It is ridiculously easy to make; the chicken needs to be browned (I’ve included some tips I learned while I was doing it).
So without further ado, here’s the recipe!
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Classic Chicken Casserole from Kerryann’s Family Cookbook
FAQ
What are the 4 ingredients in chicken casserole?
Ingredients4 boneless skinless chicken breasts. 1 cup long grain rice , uncooked. 2 Tablespoons Ranch seasoning , can also use Italian seasoning or onion soup mix. 1 ½ cups water. 10 ounces cream of chicken soup , can sub for cream of mushroom or celery.
How to make a chicken casserole from scratch?
DirectionsHeat oil in a large, flameproof casserole. Season chicken pieces and brown all over for 10min. Add the onion, garlic, celery, carrots, leeks and potatoes to the pan, and cook, stirring, for 5-10min. After 25 to 30 minutes in the oven, the chicken should be fully cooked and the sauce should be very hot and thick.
What casserole dish does Jamie Oliver use?
Jamie Oliver Cook’s Classics casserole dish from Tefal is made of stainless steel and designed by Jamie Oliver.
What is a 5 ingredient chicken casserole?
5 Ingredient Chicken Casserole Recipe1 deli rotisserie chicken. Ciabatta Rolls one for each person you’re serving. 16 oz. tub of spinach artichoke dip. 12 oz. package of broccoli florets. 1 cup of shredded mozzarella. salt & pepper to taste. garlic salt to taste.