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Chicken casserole drumsticks with brown rice and leek risotto recipe

Chicken casserole drumsticks with brown rice and leek risotto recipe

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This chicken drumsticks casserole is delightfully simple to make and capable of warming you up on even the bleakest of days - serve with a simple herby risotto for a comforting side. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 700 calories / serving


  • 900g pack chicken drumsticks
  • 2 tbsp olive oil
  • 40g pack Colman’s chicken casserole recipe mix
  • 1 chicken stock cube, made up to 800ml
  • 2 red onions, sliced
  • 350g frozen sliced leeks
  • 2 garlic cloves, crushed
  • 15g fresh flat-leaf parsley, leaves and stalks separated and finely chopped
  • 240g easy-cook brown rice

Perfect with:

Colman's Chicken Casserole Recipe Mix Colman's Chicken Casserole Recipe Mix
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    36g 52%
  • Saturates

    11g 54%
  • Sugars

    6g 6%
  • Salt

    2.5g 42%

of the reference intake
Carbohydrate 63.1g Protein 33.7g Fibre 3.2g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Place the chicken on a large baking tray lined with nonstick baking paper. Drizzle with 1 tbsp oil and scatter over the Colman’s chicken casserole recipe mix. Toss well, to fully coat the chicken, then roast in the oven for around 40 mins until the skin is crisp and the chicken is cooked through.
  2. Meanwhile, put the stock in a medium saucepan over a medium-high heat and bring to the boil. Reduce the heat to low and keep warm while you make the risotto.
  3. Heat 1 tbsp oil in a medium saucepan over high heat. Add the onions and leeks and cook for 5 mins, stirring occasionally, until slightly golden. Add the garlic and parsley stalks and cook for 1 min, then add the rice. Reduce the heat to medium. Cook for 1 min, then add a ladle of the hot stock. Cook, stirring occasionally, until evaporated, then add the next ladle of stock. Continue to add the stock gradually for about 25 mins, until the rice is cooked and all the stock has been used.
  4. To serve, divide the risotto between 4 plates and divide the chicken drumsticks between the plates. Scatter over the parsley leaves and serve immediately.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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