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Hearty Chicken Casserole with Rye and Raisin Bread

Source: Chicken - Cooking with Style
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Active Time:  20 Minutes
Total Time:  1 Hour 25 Minutes
  Serves 6
Rye and Raisin Bread:
1 cup whole-wheat flour
1 cup rye flour
1 teaspoon baking soda
1 1/4 cups cornmeal
1 tablespoon sugar
1/4 cup chopped raisins
1 1/2 cups milk
1/2 cup molasses
1 teaspoon malt vinegar

2 tablespoons vegetable oil
4 lbs cut-up chicken pieces
2 onions, sliced lengthwise
2 cloves garlic, crushed
1/2 lb speck or prosciutto
3 carrots, thickly sliced
2 stalks celery, thickly sliced
1 (14 oz) can tomatoes
1/3 cup tomato paste
1 cup chicken stock
1 (1 lb) can cannellini beans, rinsed, drained
1/3 cup chopped basil
2 tablespoons chopped oregano
Hearty Chicken Casserole with Rye and Raisin Bread Recipe at

Lightly grease 9 x 5 inch loaf pan, line the base with paper, then grease the paper.

Combine the dry ingredients in a bowl, then stir in the raisins, milk, molasses and vinegar. Spoon the mixture into the prepared pan and bake at 375 degrees F for about 50 minutes, or until a skewer inserted in the middle comes out clean.

Let stand for 5 minutes then turn onto a wire to cool. While the bread is baking, prepare the chicken casserole.

Heat the oil in a large wide pan, add the chicken pieces in batches and cook over a high heat until well browned all over. Remove the chicken to a plate. Add the onions, garlic, thinly sliced speck, carrots and celery to the pan and cook, stirring, until the onions are soft. Add the undrained crushed tomatoes, tomato paste and stock and bring to a boil. Return the chicken pieces to the pan and simmer, uncovered, for about 15 minutes, or until the chicken is just tender. Add the beans and herbs, and simmer until heated through.

Serve with slices of Rye and Raisin Bread and butter.

This recipe can be made a day ahead and is also suitable for freezing.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 1123
Fat. Total: 30g
Fiber: 15g
Carbohydrates, Total: 114g
Sodium: 1376mg
% Cal. from Fat: 24%
Cholesterol: 212mg
Protein: 98g
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