Go Back

Oven Baked Chicken & Bacon Casserole

Glutenfree, Dairyfree, Eggfree, Nutfree, Soyafree, Yeastfree
Author Vicki Montague, The Freefrom Fairy


  • 2 chicken legs
  • 2-3 rashers of bacon chopped
  • 1 onion chopped
  • 2 large carrots peeled and chopped
  • 1 stick celery chopped
  • 1 clove garlic finely chopped
  • 100 g green beans I used frozen!
  • 2 sprigs of rosemary woody bits removed and chopped
  • 500 ml chicken stock
  • Salt and pepper to taste


  1. Pre heat your oven to 180 degrees, 160 degree fan or gas mark 4
  2. Place the chopped onion, bacon and chicken in a large casserole dish on a low heat, and stir until lightly browned
  3. Add the garlic, herbs and vegetables to the pot and fry for a further minute
  4. Pour over the stock, bring to the boil, then remove from the heat
  5. Place the pot carefully in the preheated oven and cook for about 1 hour (lid off) until the chicken is starting to fall off the bone and the vegetables are lovely and soft