Mid-week Chicken Casserole


A reliable staple in my grandmother’s repertoire was chicken casserole.  She had lots of versions of the recipe, but she made it so often that she didn’t need to use one. When she was in a hurry she would use a can of soup, or a dried onion soup mix, but she would usually make it from scratch.  This dish can be served with pasta, potatoes or rice.  With the sprogs’ endless craving for pasta it is rare that we are allowed anything else.  The only thing better is Bohemian dumplings – but that is a recipe for another day.


  • 2 onions
  • butter or oil to saute
  • 1.5 kg boneless chicken thighs, chopped into 2 cm pieces
  • 3 stalks celery, diced
  • 8-10 mushrooms, sliced
  • 1 T flour
  • 1/2 green capsicum, finely diced 
  • 1 clove garlic, grated
  • 2 c chicken stock
  • 1 t dried basil
  • 1/2 t dried sage
  • 1 t finely chopped fresh oregano
  • 1/2 lemon juiced
  • salt and pepper to taste

Saute onions in butter or oil til becoming translucent. Add chicken,  celery and mushrooms. Saute until chicken begins to colour and stir in flour. Add remaining ingredients and bake in low to moderate oven until fully cooked and starting to thicken.   This recipe also works well in a slow cooker.

About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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