Scrumpy Chicken Casserole

Picture of Scrumpy Chicken Casserole
Scrumpy Chicken Casserole

We found that this went really well with cider baked potatoes!

30 mins
1 hour


  • 4-6 Pieces Chicken
  • 1 Large Chopped Onion
  • 4oz Button Mushrooms
  • 1oz Flour
  • ½ Pint Unsweetened Apple Juice
  • ¼ Pint Chicken Stock
  • 2-3 tbsp Cream (optional)
  • 1 small Red Pepper
  • 2oz Butter
  • 1 level tsp Dry Mustard
  • Salt & Pepper
  • Croutons if wished


  1. Melt butter in large pan and fry chicken until golden brown. Drain and place in a casserole.
  2. Add onions and pepper to pan and cook until soft. Add mushrooms and cook a further 5 minutes. Add to casserole.
  3. Add a little more butter to pan and add flour, cook a minute scraping up sediment.
  4. Remove from heat and add juice and stock. Blend well and then return to heat to boil and thicken. Season to taste and pour over chicken.
  5. Cover and cook for one hour or until tender at Gas 4, Elec 350.
  6. Stir in cream and scatter on parsley. Decorate with croutons if desired.

This amount of sauce was more than enough for 4 pieces of chicken (thighs and drumsticks). We'd recommend using the recipe amounts for 6 pieces and reducing a bit for less.