Chicken Casserole

Chicken Casserole

Chicken Casserole

This dish reminds me so much of my childhood, my mom use to prepare this when I was a kid and it was one of my favourites because it had tomatoes in it! She use to make this with a whole chicken and with the years I’ve changed it a little by adding the mushrooms and provencial herbs.

Chicken Casserole

I also like using chicken thighs instead of a whole chicken, that way I can brown the skin of the chicken thighs in a bit of olive oil first. I like using chicken thighs with the skin still on and the bones in, this enhances the flavour of the broth, but if you prefer you can use boneless chicken thighs, it will work as well.

Chicken Casserole

This is a one pot dish. You can serve these with rice, or a green salad, but I usually serve this dish as is, with a crusty bread.  It has enough veggies in it, to accompany the chicken and we use the bread to soak up that delicious sauce. By slowly cooking it in the oven the flavours have time to develop and infuse.

Chicken Casserole

This dish can be prepared ahead of time on the week end. It will keep in the fridge for up to 3 days. Simply reheat in the oven for about 30 minutes. Perfect for those week nights after a long days work. You can also freeze this dish and keep it up to 4 months in the freezer. If you intend to freeze the whole batch, then don’t cook it all the way through. Reduce your cooking time by 1/2 so when you are ready to eat it, thaw over night in the fridge, and place in the oven and continue cooking until cooked all the way through.

Bon Appétit!

Chicken Casserole

5.0 from 4 reviews
Chicken Casserole
Recipe type: Main Dish
Serves: 4
Prep time:
Cook time:
Total time:
  • 6 chicken thighs (with skin on)
  • 2 tbsp of olive oil
  • 1 tbsp of butter
  • 2 lbs of carrots (cut in big chunks)
  • 1 whole celery stalk (with leaves)
  • 2 cloves of garlic ( minced)
  • 1 large onion
  • 1 cup of white mushroom ( sliced)
  • 1 cup of chicken or vegetable broth
  • 1 can of whole tomatoes
  • 2 tbs of flour
  • 1 tsp of smoked paprika
  • 1\2 tsp of provencial herbs
  • 1 bay leaf
  • Salt and pepper
  • Parsley flakes
  1. In a non stick pan, heat up 1 tbsp of olive oil.
  2. Brown the chicken on both sides for a few minutes.
  3. Salt and pepper to taste and set aside.
  4. In a roasting pan, melt the butter with 1 tbsp of olive oil.
  5. Add the carrots and cook 5 minutes.
  6. Add the celery and cook fo another 3 minutes.
  7. Add onion, garlic and mushroom cook for 3 minutes.
  8. Add the flour, smoked paprika and provencial herbs.
  9. Cook for 2 minutes.
  10. Add the broth and mix well.
  11. Add the tomatoes and the bay leaf.
  12. Stir to mix all ingredients.
  13. Add the chicken on top of mixture, cover and bake in a preheated oven at 350F for about 2 hours.


  1. Neeli says:

    I just found this recipe on and wanted to say that it looks so good. I love chicken thighs, especially with the skin on. Such a nice picture, too.

  2. Deborah Wilson says:

    Mario can you tell me what provencial herbs are? Do you buy them in a bottle where spices are sold. I live in Toronto, Canada. I would love to try this recipe. Thanks.

    • mario says:

      Its a French blend of herbs sold with the spices, I think my translation might be off, in French its call Herbes de Provence, maybe the right translation would be mix herbs?

  3. Ruth says:

    This looks delicious and I plan on making soon. I noticed in the 3rd photo what appears to be a mushroom, but I don’t see this in the list of ingredients. If you added these, at what point in the recipe are they added? Thanks. Ruth

    • mario says:

      Hi Ruth! Thank you so much for noticing that. I Updated the recipe and add the mushroom in the ingredients and directions. The original recipe from my mom did not had mushroom, so I when I wrote the recipe I simply copied my index card. I don’t always use mushroom, but if I have some in the fridge, I add them. 🙂 so mushroom are totally optional! Hope you enjoy this recipe.

    • mario says:

      Hi Eileen, you can use the regular paprika, the difference is very subtle, smoke paprika has a mild smoky flavour to it, that’s all, hop you enjoy it

  4. Tom Steele says:

    Hey Mario–

    I cook with chicken thighs all the time. It’s the most “forgiving” meat on the chicken–you can’t really overcook it.

    Why not use a can of diced tomatoes (Muir Glen are great)? And I assume you mean chopped fresh parsley leaves at the end, as in the photos.

    My boyfriend and I have a miniature dachshund too–Wendy. She is a treasure!

    I’ll watch for more recipes from you!

    Happy holidays, boys!


    • mario says:

      Hi Tom! We sure do love chicken here, and yes chicken thighs is really forgiving! You can use diced tomatoes for sure, I prefer the whole tomato personally,( i prefer bigger chunks of tomato 🙂 ) And yes, i use fresh parsley most of the times.
      Fur kids are the best, can’t imagine my life without mine.
      Happy holidays to you and your family

      • Tom Steele says:

        I think you’re right–hand crushed whole tomatoes would be best in this recipe, because those big chunks would be tastier than 1/4-inch dice.

        We don’t even keep dried parsley or dried basil in our kitchen–they taste like shredded paper towels.

        And yes, fur kids are the best, with their sweet personalities and unconditional love. I could never be without a dog.

        Merry merry!

  5. Jill Schwieger says:

    Mario! You, and your Mom, have created a beautiful dish, and you’ve written the recipe and directions so well that I’m on the verge of trying it! Thank you for sharing your recipe and the beautiful pictures that have literally made my mouth water! Oh my, it seems I’ve run out of exclamation marks, so I do need to close……

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