Italian Chicken Casserole

Cook Meter: Intermediate
Cost Meter:  $

The colder months are now creeping towards us. The days are shorter, and the winter blankets have come out of storage.  This time calls for casseroles, soups, and hearty recipes that snuggle our souls and keep us warm. One pot wonders are underrated.  All the ingredients simmering together creating a depth of flavour that you just do not get with other recipes.

For this recipe, I used drumsticks as they are a cheap cut of chicken, but feel free to use any sort of chicken pieces, make sure they have the bone in for that added flavour. 

As for the cheese, Zen put it perfectly when I showed her a picture, "That cheese does it for me, big time!"


1kg of chicken pieces (drumsticks)
2 400g canned tomatoes
1/2 red onion sliced
2 cloves of garlic finely diced
100g of tasty cheese cut into squares
Fresh basil leaves


  1. Preheat oven to 160 degrees.  And place ovenproof saucepan on a high heat.
  2. Brown the drumsticks all over and then take them out of the pan.
  3. Use those chicken juices and fry the onion for two minutes.
  4. Add the garlic and sautee for a further minute.
  5. Add the tins of tomato and then place the chicken drumsticks into the tomato sauce.  Depending on the size of your dish your tomato sauce may not cover the chicken drumsticks completely.  If it doesn't this is fine just remember to turn your chicken throughout the cooking process. 
  6. Place in the oven, and cook for 1.5 hours, or until the chicken begins to pull away from the bone. 
  7. When the chicken is 10 minutes away from being cooked place the cubes of cheese into the dish so they become slightly melted. 
  8. Finish of the dish by sprinkling with basil leaves. 
  9. Serve with a crusty bread to mop up the sauce, or couscous.


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