Looking for a simple but flavourful recipe to take on a picnic or get together this weekend?
This Chicken and Celery Casserole recipe has you covered. It is delicious with some soft, white bread and butter as an alternative to the curried egg sandwich; or great as a tasty side at a potluck.
As usual with my grandma’s recipe book recipes, the ingredients for this Chicken and Celery Casserole are pantry staples. The inclusion of the celery tops in the stock also means there’s no waste (winning!). The instructions are simple as, with nothing complicated or that requires elaboration.
This Chicken and Celery Casserole recipe is an upgrade to the usual roast chicken sandwiches or chicken salads that I’m sure will be appreciated at your picnic lunch. Enjoy!
- For stock
- Whole chicken
- Tops off a bunch of celery
- 1 onion, sliced
- 6 peppercorns
- Small amount of water
- For Casserole
- 2 cups of sliced celery
- 1 onion, finely sliced
- Mayonnaise to taste
- 2 teaspoons curry powder
- 1 teaspoon olive oil
- Salt and Pepper to taste
- Steam chicken in large pot for 90 minutes with a small amount of water, tops of celery, sliced onion and peppercorns.
- Drain and allow to cool.
- When cold, shred chicken and place into casserole dish.
- Add remaining ingredients and stir to combine.
