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Cranberry Chicken Casserole for four people in a rectangular dish
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Cranberry Chicken Casserole

Cranberry chicken casserole is an easy meal that looks and tastes out of the ordinary. Ideal for entertaining without too much effort.
Prep Time35 mins
Cook Time45 mins
Total Time1 hr 20 mins
Course: Dinner
Cuisine: British
Keyword: chicken casserole, easy, entertaining
Servings: 4 servings
Author: [email protected] Cooks

Ingredients

  • 200 g button mushrooms
  • 200 g shallots, or onions
  • 4 chicken thighs
  • 2 chicken breasts, large
  • 2 tablespoons oil (30ml)
  • 1 jar cranberry sauce (250-300g)
  • 1 tin condensed soup (300g)
  • 150 ml red wine
  • 1 tablespoon lemon juice (30ml)

Equipment

Very large saucepan or
Stockpot with lid

Instructions

Preparation:

  • Clean and trim the mushrooms
  • Peel the shallots or onions and finely chop
  • Remove the skin from the chicken
  • Cut the chicken breasts in half

For the Cranberry Chicken Casserole:

  • Heat the oil on medium-high in a very large saucepan or stockpot
  • Cook the shallots (or onions) and mushrooms until golden (about 10 minutes). Remove from the pan with a fish-slice or slotted spoon and put aside on a plate
  • Put the chicken in the pan and brown on both sides (5-10 minutes)
    If your pan isn't big enough for all the chicken at once, do this in batches
  • Remove the chicken from the pan and add the condensed soup and the cranberry sauce with some of the wine. Stir until the soup is smooth, then add the rest of the wine with the lemon juice and bring to the boil
  • Put the chicken, mushrooms and shallots back in the pan. Season with salt
  • Bring to the boil then turn the heat down to low and simmer for 45 minutes. Taste and add pepper and more salt if needed.

Notes

Everyday Cooks tip:
Make double quantities, but use a 140g tin tomato puree instead of the second tin of soup, and 250ml red wine, and freeze half for another day. (This makes a slightly less sweet casserole).