Chicken Casserole

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4 lb chicken
  • Seasoned flour
  • 4 oz bacon
  • 1 lb potatoes
  • 8 oz onions
  • 8 oz sausage meat
  • Salt and pepper
  • ¾ pint stock
  • Dripping


    Cut the chicken into large pieces, and coat lightly with seasoned flour. Cut the bacon into small pieces and put them into a thick frying pan. Heat them until the fat runs out, and then remove the bacon. Fry the chicken pieces in this fat until golden. In a casserole, put a layer of sliced potatoes and the bacon pieces. Place on top a layer of onion slices and then chicken, potato, onion, and sausage meat. Continue in layers until all the ingredients are used, seasoning lightly with salt and pepper. Finish with a layer of potato slices and dot lightly with pieces of dripping.

    Pour in the stock and cover with a lid. Bake at 325°F, 170°C, gas mark 3 for two hours. Take off the lid and leave in the oven for twenty-five minutes to brown the potatoes.