Chicken & cider casserole
Waitrose and Partners

Chicken & cider casserole

This cockle-warmer is so easy to make – just pop in the oven and leave to work its magic.

2.5 out of 5 stars(6) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves3
  • CourseMain meal
  • Prepare5 mins
  • Cook50 mins
  • Total time55 mins

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  • 620g pack Waitrose British Chicken, Garlic & Herb Casserole with Leek, Mushroom & Bacon
  • 200g Waitrose British Baby Chestnut Mushrooms, cleaned, trimmed and halved
  • 250ml Aspall Draught Cyder
  • 375 new potatoes, cut into 1cm discs
  • 1 tbsp Essential Olive Oil
  • 3 tbsp Essential Double Cream


  1. Preheat the oven to 190°C, gas mark 5. Arrange the chicken casserole and mushrooms in a single layer in a large roasting tin or casserole dish. Pour over the cider.

  2. Toss the potato discs in the oil and season. Scatter over the top of the casserole. Roast for 30 minutes, then give everything a light stir and roast for a final 20 minutes, until the chicken is fully cooked with no pink meat and the juices run clear.

  3. Remove from the oven and stir in the double cream to serve.

Cook’s tip



Enjoy a glass alongside the casserole, or freeze in an ice cube tray for up to 3 months and use to add depth of flavour to soups and stews.


Typical values per serving when made using specific products in recipe


1,830kJ/ 438kcals



Saturated Fat












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Waitrose Chicken Garlic & Herb Casserole620g


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Overall rating (2.5/5)

2.5 out of 5 stars6 ratings