Easy chicken casserole

Easy chicken casserole

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  • 8 chicken thighs
  • 1 packet dry mushroom soup
  • 300 ml apricot juice
  • 250 g washed fresh or tinned mushrooms
  • rice, cooked, to serve

Cooking Instructions

1. Set the oven temperature to 160 °C.
2. Trim any excess fat off the chicken thighs using a sharp knife or scissors.
3 Cut open the packet of soup and empty it into a shallow dish.
4 Roll each thigh in the dry soup mixture and arrange it in a casserole dish, placing the skin facing upwards.
5 Sprinkle the chicken with remaining soup powder, and pour the apricot juice over.
6 Put on the lid or cover with foil. Place the casserole dish in the oven for 45 minutes.
7 Using oven gloves, take the dish out of the oven. Lift the lid carefully so that the steam escapes away from you.
8 Stir in the mushrooms without breaking the chicken thighs. Place the uncovered dish in the oven for another 20–25 minutes. Switch off the oven.
9 If necessary, spoon the excess floating fat off the top into the cup, using a tablespoon. Serve with boiled rice.

Recipe extracted from Cook and Enjoy for Kids, published by Human & Rousseau (imprint of NB Publishers).


Cook & Enjoy for Kids Recipe by: Cook & Enjoy for Kids
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Written by S.J.A de Villiers and Eunice van der Berg, this is a revised, updated version of the classic version of Cook & Enjoy for Kids. It features 55 recipes with step-by-step instructions to make cooking with kids easier.

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