Chicken, Bacon & Mushroom Casserole 

Serves 4


  • 8 chicken drumsticks (or pieces)
  • ¼ cup flour (plain)
  • 2T olive oil
  • 200g rindless bacon rashers cut into ~2cm cubes
  • 1 onion
  • 2 cloves of garlic, crushed
  • 800g diced tomatoes (tinned)
  • 140g tomato paste
  • salt and pepper to taste 
  • sour cream and chopped continental parsley for garnishing


  1. Toss 8 chicken drumsticks in ¼ cup (40g) plain flour until coated. Heat 2 tbs olive oil in a frying pan over high heat. Add chicken and cook, turning until golden. Place in a 3.5-litre crockpot. 
  2. Add 200g bacon rashers, 500g button mushrooms, 1 chopped onion and 2 garlic cloves, crushed, to the frying pan and cook for 5 minutes or until golden. Add to the crockpot with 800g can diced tomatoes and 140g container tomato paste.
  3. Cook covered on “Low” for 4-6 hours or on High for 2-3 hours. Season well with salt and freshly ground pepper. Scatter with chopped parsley & serve.