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Chicken and Bacon Casserole

Ready in 50 mins

Recipe by Graham 

There is true culinary harmony between the combined flavours of poultry and bacon. This modest recipe for Chicken and Bacon Casserole makes the best use of that rapport through its sheer simplicity. This same recipe can be followed using chicken portions instead of whole small chicken.

Preparation Time

10 Minutes

Cooking Time

40 Minutes

Ingredients for Chicken and Bacon Casserole

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

2 small oven-ready chickens
  olive oil
  salt and pepper
1 tablespoon butter
12 rashers (slices) streaky bacon
4 medium onions
4 small tomatoes
1 teaspoon thyme
4 fl oz dry white wine

How to Cook Chicken and Bacon Casserole

  1. Cut the small chickens in two down the middle and coat them completely in olive oil. Add salt and freshly-ground pepper to taste. Place the chicken halves in a casserole dish with the cut side downwards and lay three slices of bacon over each portion. Peel and roughly chop the onions and cut the tomatoes into quarters. Add these to the casserole, add the wine and sprinkle the thyme over.
  2. Place the casserole dish (uncovered) in a preheated moderate oven Mk 6 - 400ºF - 200ºC. Once the bacon has begun to grill, baste with the white wine. Cook for 35-40 minutes, basting regularly with the juices. Serve hot with French fried potatoes or roast potatoes
GRAHAM'S HOT TIP:
If you want to add a "tang" to the dish without spoiling it, break up a garlic clove in your fingers and rub it over the chicken. It will add just a slight flavour of garlic, but nothing too strong.