Chicken in Casserole
A stuffed whole chicken browned in butter, then baked with potatoes, peas, and carrots in one cozy casserole. This old-fashioned one-pot Sunday dinner feeds the whole family with zero fuss.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minSome recipes just feel like a warm hug from grandma’s kitchen, and this is one of them.
A whole chicken gets stuffed, browned until golden, and then nestled into a casserole dish with quartered potatoes, sweet peas, and sliced carrots. Everything roasts together in chicken broth, so the vegetables soak up all those savory drippings.
It’s the kind of set-it-and-forget-it meal that fills your house with the most incredible smell while you put your feet up.
Kitchen Tips
- Pat the chicken completely dry before browning for a crispier golden skin
- Cut your potatoes and carrots into similar-sized pieces so they cook evenly
- Let the chicken rest 10 minutes before carving so the juices settle back into the meat
- Frozen peas work just as well as fresh here since they only need the last 30 minutes of cooking
Ingredients
Directions
Heat oven to 375℉ (190℃).
Wash and dry chicken.
Sprinkly cavity with ½ teaspoon salt, and pepper.
Stuff with stuffing.
Tie legs together.
Brown on all sides in margarine in deep baking pan.
Add boullion and potatoes.
Bake, covered 30 minutes.
Add peas, carrots and remaining ½ teaspoon salt.
Cover. Bake 30 minutes longer.
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