By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
803 cal · 35 min
Food Allergy Mums' Chicken Casserole
Recipe GLPRc68d8ae8d7309b
A wholesome one-pan chicken casserole loaded with bacon, sweet potatoes, and mushrooms, simmered gently in chicken stock with thyme until the chicken skin is golden and crispy. This comforting dish is naturally free from common allergens and works beautifully for families managing food sensitivities.
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Ingredients
2 tablespoons olive oil
4 to 6 boneless chicken thighs with skin on
100 grams bacon lardons or chopped bacon
1 large onion, chopped
2 small sweet potatoes, peeled and cut into cubes
16 button mushrooms, cut into quarters
500 millilitres fresh chicken stock
3 sprigs fresh thyme
Directions
Heat the olive oil in a large, heavy-based pan over medium-high heat. Place the chicken thighs skin side down and cook for about 5 minutes until the skin is golden and crispy. Work in batches if necessary to avoid overcrowding. Remove the cooked chicken with a slotted spoon and set aside on a plate.
Pour off any excess fat from the pan, leaving about 1 tablespoon. Add the bacon and chopped onion to the pan and sauté for approximately 5 minutes, stirring occasionally, until the bacon is lightly browned and the onion is softened and beginning to colour.
Add the sweet potato cubes and quartered mushrooms to the pan, stirring gently to combine with the bacon and onion mixture. Return the chicken thighs to the pan, positioning them skin side up on top of the vegetables.
Pour the chicken stock over the mixture until it just reaches the skin of the chicken pieces. Add the sprigs of thyme, then cover the pan with a lid.
Reduce the heat to low and simmer gently for 10 to 15 minutes until the chicken is fully cooked through, reaching an internal temperature of 165°F when measured with a meat thermometer inserted into the thickest part of a thigh without touching bone. The cooking time may vary depending on the size of the chicken pieces, so check by removing one thigh and slicing into the thickest part to ensure no pink remains.
If the cooking liquid appears too thin or abundant, carefully strain the liquid into a separate saucepan using a fine sieve. Bring the strained liquid to a boil over medium-high heat and simmer for a few minutes to reduce and concentrate the flavour, then pour back over the chicken and vegetables in the serving dish.
Comments
This is a straightforward one-pot dish with ingredients stocked at any Charlotte grocery chain—chicken thighs and bacon are cheaper cuts, sweet potatoes are a North Carolina staple, and mushrooms and thyme are standard. At roughly $8–10 for four servings (maybe $2–2.50 per person), it's genuinely affordable, and the budget is driven by the protein, not exotic add-ons. The stated 35 minutes is honest if you're browning chicken and bacon first, though a home cook will likely land at 45 minutes once onions and sweet potatoes are chopped and roasted through. It reheats beautifully and feeds a family without fuss—no babysitting, no last-minute components—making it a real weeknight winner, though it's not innovative enough to be a perennial favorite.
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