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Chicken, Leek and Bacon Casserole

Updated on May 25, 2013

Family Favorite All Year Round

This delicious chicken casserole can be served with vegetables for winter or a garden salad and crusty bread for summer. If you don't like the idea of the additional carbohydrate (the pasta) then this can be omitted. You will have extra sauce of course but the dish will be just as enjoyable. I find the legs and thighs of the chicken work best for this dish and if you prefer a slow cooker then by all means use this method. I generally make a bigger batch of this as it is great for left overs.

Comforting Chicken Casserole

5 stars from 1 rating of Chicken, Leek and Bacon Casserole

Cook Time

Prep time: 30 min
Cook time: 1 hour 15 min
Ready in: 1 hour 45 min
Yields: 4-5 generous servings
Chicken Casserole with Bacon, Leek, mushrooms and Tomatoes
Chicken Casserole with Bacon, Leek, mushrooms and Tomatoes | Source


  • 2 kilos (4.6lb) chicken Pieces, legs or thighs
  • one large leek or onion, sliced
  • 5-6 bacon rashers, chopped
  • 250 grams (8.8 ounces) mushrooms, sliced
  • 2 x 400g tins (14 ounces) tomatoes
  • 1 clove garlic, chopped
  • 2 teaspoons chicken stock powder
  • 1 cup water
  • 250g (8.8 ounces) spiral or shell pasta
  • 3-4 tablespoons olive oil
  • 4 sprigs parsley, chopped
  • 6 tablespoons seasoned flour
  • salt and pepper, to taste


  1. Wash and trim excess fat from the chicken pieces and lightly coat in seasoned plain flour. (Pop the flour and a few pieces in a plastic bag and shake). Fry the pieces in a non stick pan on medium heat in olive oil, enough to lightly brown them and then put these in a large casserole dish.
  2. In the same pan add the leeks or onion and bacon, salt and pepper, and cook while stirring for about a minute or until the leeks have softened but not browned. You may need to add a little more oil at this stage. Now stir in the mushrooms and the tomatoes, add the stock powder and 1 cup of water. Bring to the boil, then pour over the chicken.
  3. Cover the casserole and cook in the oven (180 degrees celsius/ 350 fahrenheit) for 90 minutes.
  4. Cook the pasta according to packet directions until just soft and add to the chicken along with some chopped parsley, stirring in thoroughly. Reduce temperature to 160 degrees and cook in the oven for a further 5 minutes. Serve with mashed potatoes and green vegetables.


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    • Christine P Ann profile image

      Christine P Ann 4 years ago from Australia

      Thanks Vacation Trip. It is really yummy one of my husbands favourites.

    • Vacation Trip profile image

      Susan 4 years ago from India

      This recipe sounds interesting. Thank you for sharing.

    • Christine P Ann profile image

      Christine P Ann 4 years ago from Australia

      Thanks for stopping by :) misguyana

    • misguyana profile image

      misguyana 4 years ago

      Great recipe, will try it for my grands.