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chicken bacon and carrot with bread crumbs on top in a glass dish
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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.
Course Main Course
Cuisine Modern Australian
Total Time 1 hour
Servings 4
Calories 591kcal

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 Creamy Crab Pasta with Chilli & Basil 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 of 16cm 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*

Nutrition

Calories: 591kcal