Chicken and bacon casserole

Chicken and bacon casserole




  • 2 tablespoons oil
  • 1kg free range chicken thighs
  • 4 rashers bacon, diced
  • 1 large onion, diced
  • 1 cup (250mL) chicken stock
  • 1 cup (250mL) evaporated milk or cream
  • 1 tablespoon fresh sage, chopped


Trim fat and other yucky bits of the thighs and cut each into two or three pieces.

Heat oil in a heavy based frypan at medium heat.

Brown the chicken and on both sides and transfer to a plate.

You might have to do this in two batches.

Add the onion and bacon to the pan and fry until golden (about 5 minutes).

Return the chicken to the pan, add stock and bring to the boil.

Reduce heat and cook at a low simmer for one hour.

Test the chicken; it should flake apart when prodded.

Stir in the evaporated milk or cream and sage.

Serve over rice or mashed potato.


  • If you use evaporated milk (the low fat option), the sauce is a little runny, thicken with 1 tablespoon of cornflour mixed with some cold water.
  • Replace the onion with a sliced leek when in season.
  • Use 2 teaspoons of dried sage if you don’t have fresh.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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