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Almost One-Pot Chicken Casserole

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“I wanted to create a one-dish meal. This comes close. There are quite a few ingredients and steps, but it is really easy to make. A sharp knife makes a big difference to the chopping. Ask your butcher to cut up the chicken. Serve over rice and cover all the food groups in a single meal.”

Ingredients Nutrition


  1. Put flour, salt, pepper and chicken in a plastic bag. Shake well to coat all chicken pieces.
  2. Heat oil in a large frying pan or Dutch oven (that has a lid that fits well). Fry chicken uncovered for 4-5 minutes each side. Remove and set aside.
  3. In the same pan, add garlic, onions, mushrooms and fennel (if you use fennel seeds, you add these later), and cook for about seven minutes or until these ingredients are softened.
  4. Add the chicken stock, chopped tomato, Italian seasonings (or preferences), fennel seeds (if used) and chicken pieces. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. While the above items are cooking, and in a separate pan, cook the diced bacon. Drain on paper towels and set aside. Reserve bacon fat.
  6. Cook diced potatoes in the microwave for about five minutes. Then saute until tender in the pan with the bacon fat.
  7. Cook broccoli in the microwave for 3-4 minutes and set aside. Use the microwave dish you used for the potatoes.
  8. Add broccoli and bacon to the main pan (the one with the chicken). Cook for 3-5 minutes to heat through.
  9. Serve over rice or mashed potatoes.

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