Hearty Chicken Casserole with Rye and Raisin Bread

  • Active Time 20m
  • Total Time 1h 25m

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 pounds cut-up chicken pieces
  • 2 onions, sliced lengthwise
  • 2 cloves garlic, crushed
  • 1/2 pound speck or prosciutto, thinly sliced
  • 3 carrots, thickly sliced
  • 2 stalks celery, thickly sliced
  • One 14-ounce can crushed tomatoes
  • 1/3 cup tomato paste
  • 1 cup chicken stock
  • One 1-pound can cannellini beans, rinsed, drained
  • 1/3 cup chopped basil
  • 2 tablespoons chopped oregano



Preheat the oven to 375 degrees F. Lightly grease a 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 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, 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.

RecID 2754

nutrition information per serving

1123 calories; 30g total fat; 212mg cholesterol; 1376mg sodium; 114g carbohydrates; 15g fiber; 98g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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