Spicy Chicken Casserole

spicy chicken casserole

I love my food and I will always love it I like trying new things, eating old classics and having a go. I’m not the best cook in the world but I am good, I can serve up a tasty meal and I have shared a few recipes on here with you that got good feedback soooo I’m going to dedicate my Fridays to food and every week share with you a recipe that I have tried and tested on my family.

I have a whole stack of recipe books and pages torn out of magazines that I keep meaning to try and never get round to so maybe my Foodie Friday will push me to give them a go. I choose recipes that are suitable for my family (or at least Paul and I as the girls are going through a very annoying fussy phase) and as times are hard I keep an eye out for cheap recipes, wholesome recipes and tasty recipes.

Sometimes I may choose a recipe around a special bargain I’ve found in the supermarket – like today’s Spicy Chicken Casserole, other times I will shop for a specific recipe that has taken my eye, like a slow roast lamb that I’m itching to try. I’m not afraid of using products found in supermarkets that can be seen by some as cutting corners but let’s face it – I haven’t got all day to make my own puff pastry and there are thousands who do that and much better than I ever will.

I’m also going to have a go at opening this up to all the other fabulous food bloggers out there hopefully giving you all a massive recipe book to draw on every week, I haven’t asked them yet so bear with me whilst I see if it works or not ;)

So my first recipe is Spicy Chicken Casserole – it was very easy to make and not a tiny bit was left over, a tray of chicken legs cost me £2.40

Spicy Chicken Casserole

Serves 4


2 tbsp olive oil
chicken leg portions for 4 people
bacon lardons
1 onion
2 red peppers
2 cloves of garlic
paprika – good shake
a glass of white wine
1 tin of chopped tomatoes
chopped parsley


  1. Heat the oil in a large frying pan and fry the chicken pieces to brown on all sides about 5 – 10 mins, transfer to a plate and season well
  2. Fry the onions and peppers in the pan for about 5 – 10 mins (I cover mine with a lid and let them sweat so they soften too)
  3. Add the garlic and cook for another minute, add the wine and bring to a simmer, stir in the tomatoes, parsley and adjust the seasoning
  4. Add the chicken pieces and bacon lardons (I didn’t fry mine but you could do) give a good stir, cover and leave to simmer for 30 – 40 mins until the chicken is tender and cooked through
  5. I served with boiled potatoes but you could serve with rice or mash too.

Do you have a recipe you’d like to add to Foodie Friday? There are no set themes, or ingredients just a weekly recipe book for the blogging community and their readers. No badge to add, no hassle involved just link below with the name of your recipe and blog. Please link back to me from your blog



  1. kathryn
    December 16, 2011 / 9:10 AM

    Tonight we should be sitting in a bar, looking at the snow, feeling super Christmassy and drinking Vin Bruleè………..but it looks like it might be spicy chicken casserole in Ravenna instead!!!!

  2. December 17, 2011 / 2:16 PM

    Sounds like a delicious casserole – I love all the flavours you’ve got in here.

  3. Aly
    December 19, 2011 / 8:15 PM

    I’ve linked up my Fish Free Friday recipes which both vegetarian slow cooker recipes.We eat meat occasionally as it’s cheap and versatile.I’ll give this a go next week.

    • Mari
      December 20, 2011 / 1:28 PM

      Oh thanks for coming by, we love fish in this family too and I do it at least once a week AND I adore my slow cooker – Bingo!

  4. reluctanthousedad
    February 2, 2012 / 6:09 PM

    That looks great, Mari. Dead simple, but effective.

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