Chicken Crumble Recipe · Chef Not Required... (2024)

Published: · Modified: by Lee-Ann · 2 Comments

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My Chicken Crumble recipe is a quick and easy casserole of leftover rotisserie chicken and bacon topped with a buttery crumble that tastes like stuffing! Just like a chicken pot pie with crispy bread top!

This Chicken Crumble recipe is a great way to transform that leftover rotisserie chicken hanging around in the fridge or freezer into a quick and tasty weeknight dinner. The crumble topping tastes just like traditional chicken stuffing, but golden and crunchy and uses pantry staple dried herbs without the need for a pre-made stuffing mix.

Chicken Crumble Recipe · Chef Not Required... (1)

Hidden underneath the buttery crumble top is a creamy casserole made from leftover roast chicken, plus smoky bacon. Again, I haven't used a packaged soup for the casserole base, but instead I've opted for a simple combination of flour, stock, and milk for a creamy base but without the cream.

Table of Contents

  • Ingredients you will need for this recipe
  • My top tips for making this recipe
  • Serving suggestions and ideas for add-ins
  • Other recipes you may enjoy
  • 📖 Recipe
  • Chicken Crumble Recipe

Ingredients you will need for this recipe

  • leftover shredded chicken
  • bacon
  • olive oil
  • carrot
  • brown onion
  • plain/all-purpose flour
  • dry white wine
  • chicken stock
  • milk
  • garlic powder
  • ground sage
  • salted butter
  • chunky day-old bread crumbs
  • dried thyme
  • onion powder
  • dried marjoram

*Please see the recipe card below for exact quantities and detailed instructions

My top tips for making this recipe

  • Any kind of savoury bread will do for the crumble.
  • You could substitute a washed and chopped leek for the onion if you like.

Serving suggestions and ideas for add-ins

  • You could serve this chicken and bacon crumble with a fresh green salad on the side to up the veg intake if you like.
  • Add some frozen peas just before the chicken crumble goes into the oven.
  • Sliced mushrooms would be a good addition too.

Other recipes you may enjoy

Creamy Chicken Pasta Bake - leftover roast chicken, smoky bacon and pasta all coated in a simple 2 ingredient cheese sauce.

Mini Chicken Roasts with Stuffing - roast chicken on a weeknight? The answer is my Chicken Mini Roast with Stuffing. Roast chicken, stuffing & gravy in under 1 hour!

Chicken Mornay Stuffed Potatoes - baked jacket potatoes loaded with a creamy mornay sauce made with leftover chicken, plus avocado, bacon & cheese.

Enjoy!

Lee-Ann♥

📖 Recipe

Chicken Crumble Recipe · Chef Not Required... (2)

Chicken Crumble Recipe

Chicken Crumble Recipe - quick casserole of leftover rotisserie chicken and bacon topped with a buttery crumble that tastes like stuffing!

**See recipe notes for links to suggested recipes if you have leftover bacon or dry white wine.

Print Pin Rate

Total Time: 1 hour hour

Serving: 4

Calories: 591kcal

Author: Lee-Ann Grace

Ingredients

Casserole Base

  • 300 g leftover shredded chicken / rotisserie chicken
  • 4 rashers hickory smoked bacon chopped
  • 2 teaspoon olive oil
  • 1 large carrot 1 cm / ⅓ inch dice
  • 1 onion chopped
  • ¼ cup plain / all purpose flour
  • 1 cup dry white wine
  • 1 ¼ cups chicken stock
  • ½ cup full cream milk
  • ½ teaspoon garlic powder
  • ¼ teaspoon powdered / ground sage

Stuffing Topping

  • 70 g salted butter plus extra to grease
  • 2 ½ cups chunky day old bread crumbs
  • ¼ teaspoon dried thyme
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried marjoram
  • ¼ tsp powdered / ground sage

Instructions

Crumble Topping

  • In a large heavy based pan or dutch oven (see notes) melt butter over medium heat.

  • Add thyme, onion powder, garlic powder, marjoram & ground sage to butter and mix to incorporate.

  • Add breadcrumbs to butter mixture then switch off heat. Mix well until the crumbs are well coated in the butter mixture, then remove crumbs from pan and set aside. Don't wipe out pan.

Casserole Base

  • Pre heat oven to 180 c ff / 355 f.

  • Grease a 16cm x 21cm (6.5" x 8") baking dish if using (or a bit larger - see notes) and set aside.

  • Take the same pan you fried the crumb mixture in, add 2 teaspoon of olive oil and put back over medium low heat.

  • Add onion, carrot & bacon to pan and fry over medium low heat for 5 mins, or until carrot has started to soften.

  • Add flour to pan and cook, stirring for 2 mins. You will start to develop a nice brown layer on the base of your pan.

  • Add wine to pan and continue to stir for 1 min, scraping the layer from the based of the pan as you go.

  • Add garlic powder, ground sage, chicken stock and milk to pan, stirring well to incorporate and bring to simmer

  • Once simmering, cook uncovered over low heat for 10 - 12 mins, or until carrot is nearly cooked through. Mix through chicken.

  • Add chicken mixture to prepared baking dish (if using) and smooth the top. Top with the breadcrumbs, and bake for 15 - 18 mins or until casserole is bubbling and stuffing topping is golden.

Notes

**Leftover hickory smoked bacon? Check out my recipes for Chicken Bacon Mushroom Stew or Easy Creamy Chicken Pasta Bake.

**Leftover dry white wine? You might like to try my or Thick Potato Bacon Corn Soup with Prawns (Shrimp).

If you choose the right pot/pan for this recipe it becomes a one-pot dish. For this you will need a pan that can go from the stove to the oven.

The size I have given you for the baking dish of16cm x 21cm (6.5" x 8") is a minimum - any smaller than that and your stuffing topping won't fit on top. You could of course go a little larger as well.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Serving: 0g | Calories: 591kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Reader Interactions

Comments

  1. Chicken Crumble Recipe · Chef Not Required... (3)Michele

    I’ve got to the rouxe which I’ve added Chardonnay and the smell is heavenly! I suspect this dish is going to a instant favorite. Thanks

    Reply

    • Chicken Crumble Recipe · Chef Not Required... (4)Lee-Ann

      Yum Michele!

      Reply

Leave a Reply

Chicken Crumble Recipe · Chef Not Required... (2024)

FAQs

What is fully cooked chicken crumble? ›

Tyson Fully cooked Ground Chicken Crumbles are made from ground whole leg chicken, which means you get consistent flavor from case to case with 100% yield. This prouduct is perfect as a direct substitute for ground beef in the most popular applications like taco meat, chili, and meat sauce.

Do you need to use flour when crumbing chicken? ›

You should always start with a layer of flour. This helps absorb moisture on the surface of the chicken, which would keep the breading from sticking and make a mess in the hot oil. The flour also gives the egg something to cling to—otherwise it would slide right off the chicken.

How do I know when my crumble is cooked? ›

Bake the crumble.

Cover the pan with foil, and bake for 20 minutes, then remove the foil and bake for a further 25 to 30 minutes, until the crumble is golden brown and the filling is bubbling. Leave to stand for 5-10 minutes, then serve warm with custard or ice cream.

Why is my crumble not crispy? ›

Butter, which encourages both browning and crispness, is the magic ingredient in getting your topping just right, so follow the recipe instructions. But if you feel your topping is still too dry and crumbly, (even for a crumble) add a bit more melted butter, a tablespoon at a time.

Do you season chicken before flour? ›

I will season the chicken by brining it before breading it, but I do not put any salt in the breading itself. Salt breaks down oil and ensures that it will go rancid much more quickly, so I avoid salting the breading flour, and if I have brined properly salt won't be needed after frying at all.

Should I season my flour for chicken? ›

Mistake: Not Seasoning Your Flour

You can flavor your flour with any spice you like, but for a classic fried chicken, stick to salt and pepper. Whatever you do, be sure to add some seasoning to your flour, otherwise, you'll end up with a bland crust.

What can I use instead of flour to crumb chicken? ›

FLOUR SUBSTITUTES FOR BREADING/BATTER
  1. Panko Bread Crumbs – Is there anything you can't do with panko bread crumbs?! ...
  2. Cracker Crumbs – Ritz? ...
  3. Crushed Cereal – Here's the perfect way to put your leftover cereal crumbs to work! ...
  4. Cornstarch – If you're breading chicken or pork, try a Korean-style batter.
Nov 1, 2021

What is chicken crumble made of? ›

As stated, crumbles and pellets are essentially the same thing presented in different forms. Whether in crumble or pellet form, chicken feed is typically a mixture of grains, protein, vitamins and minerals.

What does it mean when a chicken is fully cooked? ›

The simplest way to steer clear of this gastro-nightmare is to always make sure your chicken is fully cooked through. This means using a thermometer to check that your chicken clocks in at the FDA-recommended safe cooking temperature of 165°F.

What does crumble mean in cooking? ›

A crumble is typically a dessert with a crumbly topping consisting of flour, butter, sugar, and sometimes oats, baked over a fruit filling. Apple and rhubarb are two popular varieties. Savoury fillings such as meat, cheese or vegetables may alternatively be used.

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